Fish Tacos with Southwest Chili-Cilantro Slaw
With Mazola® Canola Olive Oil Blend
SERVING SIZE
6 TO 8 SERVINGS
TOTAL TIME
45 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
Pan Grilled Fish Tacos:
- 500 g firm white fish such as cod, snapper OR seas bass
- 1/2 cup instant corn masa
- 2 teaspoons Chicken Flavoured Bouillon
- Salt and pepper to taste
- 1/4 cup Mazola® Canola Oil
- 12 to 16 corn OR flour tortillas, heat and cover with foil
- 1 cup crumbled queso fresco cheese
- 1 to 2 fresh limes, cut into wedges
Southwest Chili Cilantro Slaw:
- 6 cups shredded cabbage
- 1 cup frozen corn, thawed
- 1 cup red bell pepper strips, 1-inch
- 1/2 cup minced fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup fresh lime juice (2 to 3 limes)
- 2 cloves garlic
- 1 tablespoon sugar
- 1 teaspoon Mexican hot chili sauce (or to taste)
- 1 teaspoon ground cumin seed
- 1/2 teaspoon salt
- 1/2 cup Mazola® Canola Olive Oil Blend
Instructions:
- Pat fish dry with paper towels. Combine corn masa mix and bouillon powder in shallow dish; season with salt and pepper, if desired. Dredge fish in corn masa mixture, shaking off excess. Heat 1/4 cup oil in a grill pan or large deep-sided skillet over medium-high heat.
- Cook fish in batches to avoid crowding. Cook for 3 to 4 minutes per side or until golden and cooked through. Served immediately with warm tortillas, Southwest Chili Cilantro Slaw and queso fresco cheese.
To make Southwest Chili Cilantro Slaw:
- Combine cabbage, corn, red bell pepper, cilantro and red onion in a large bowl; mix well. Combine lime juice, garlic, sugar, hot sauce, cumin, salt and 1/2 cup oil in a blender or food processor. Puree for 1 minute or until smooth. Pour dressing over cabbage mixture and toss well to coat. Cover and refrigerate or serve immediately.
