Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Gluten Free Soft Taco Flour Tortillas -
½
ripe Avocado, peeled and thinly sliced -
4
Lime wedges -
2
Tbsp Mayo -
2
Tbsp Fresh lime juice -
1
Jalapeño pepper, seeded and chopped -
4
cups Cabbage slaw -
⅓
cup Gluten free flour blend -
1 ½
tsp Paprika -
1
tsp Dried oregano -
¾
tsp Garlic powder -
½
tsp Salt -
¼
tsp Ground red pepper -
1 ½
lbs Cod fillets (or other white fish), cut into chunks or thick slices -
1
Tbsp Olive or avocado oil
INSTRUCTIONS
-
Step 1
To make the slaw; stir together mayo and lime juice in a small bowl. Mix cilantro, jalapeño and cabbage slaw in a medium bowl and then toss with the mayo/lime mixture. Add a dash of salt & pepper and set aside.
-
Step 2
To make the fish; combine flour and next 6 ingredients (through ground red pepper) in a shallow bowl. Dredge fish in mixture. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to skillet; cook 2-3 minutes on each side or until desired degree of doneness.
-
Step 3
Warm tortillas in a heated skillet. Divide fish and cabbage mixture evenly among tortillas. Serve with avocado slices and lime wedges.
