A healthier version of your favorite taco (and mine!), these lightened up fish tacos feature an unfried tortilla, baked fish seasoned to perfection, and a light and crunchy slaw!
- 8-10 small corn tortillas
- 1/2 cup fresh cilantro washed, packed
- Avocado slices
- Lime wedges
- Crema see note, if desired
Preheat the oven to 350F. Line a baking dish with tin foil and spray or brush foil with about a tablespoon (or less) oil. Put aside.
Toss the fish with more oil, until each piece is completely coated. I used about 3 Tablespoons.
Arrange the greased fish close together in a single layer in the pan.
Make the seasoning by whisking together all of the spices (garlic through allspice) in a small bowl.
Sprinkle half of the seasoning evenly over the fish pieces, flip them, and then coat with the remainder of the spice mix.
Bake for 20 minutes, or until the juices run clear.
While the fish is baking, make the slaw. Toss together the cabbage, carrots and cilantro. In a small bowl, whisk together the rest of the slaw ingredients (oil through red pepper flakes) to make a dressing. Pour over the slaw, making sure to coat it at evenly as possible. Use your hands to gently massage the dressing into the cabbage, which will soften it slightly.
When the fish is finished cooking, assemble the tacos: Top 2 tortillas with 2-3 pieces of fish, then cover with slaw and garnish with additional cilantro, an avocado slice, a lime wedge and a drizzle of crema (optional).
If you want to finish these with a crema-type dressing, stir together about a 1/4 cup plain greek or coconut milk yogurt with a Tablespoon of lime juice and a pinch each of salt, pepper, garlic and red pepper flakes (or to taste). If it's too thick, add a few drops of water to thin it out to a pour-able consistency. Drizzle over the tacos before eating.
To make this paleo, simply skip the tortillas and eat the fish over the slaw topped with the garnishes. It's just as good - I promise!
Yield: 4-5 tacos