Fish Tacos with Creamy Cabbage Slaw

leitesculinaria.com

Kelaine212

subheading: For the slaw:

4 cups shredded green cabbage (1 medium to large cabbage)

1 cup shredded purple cabbage

2 medium carrots, shredded

1 small red onion, very thinly sliced

3 large scallions (white and light green parts), thinly sliced

1 jalapeño, minced (discard the seeds and ribs if you want less heat)

½ cup mayonnaise

½ cup plain Greek yogurt (preferably full fat) or sour cream

¼ cup freshly squeezed lime juice, or ⅛ cup freshly squeezed lime juice plus ⅛ cup Champagne vinegar, white wine vinegar, or apple cider vinegar

2 tablespoons granulated sugar or honey

1 teaspoon ground cumin (optional)

1 teaspoon chipotle powder (optional)

Sea salt and freshly ground black pepper, to taste

subheading: For the fish:

⅓ cup all-purpose flour

1 teaspoon chipotle powder

1 teaspoon finely ground sea salt, or to taste

1 pound mild white fish (such as cod, halibut, or tilapia), cut into 4 fillets

3 tablespoons olive oil

subheading: For the assembly:

8 small corn tortillas, warmed (or 16 tortillas if you want to be authentic)

Cilantro leaves for garnish (optional)

Directions at leitesculinaria.com

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