It is no secret that I am obsessed with tacos. Pork, beef, chicken, fish…you name it! They are the perfect bite of food and simple to make. I could eat them everyday and be fully satisfied.
So when I was looking at some of the items I had from weeks 5 and 6 of my CSA, I knew I wanted to make a nice fresh slaw. Barry had the great idea to put it on top of fish tacos, one of my favorites! This is why I married him
For this slaw, I shredded savoy cabbage, white carrots and kohlrabi. This was my first time trying kohlrabi and I was surprised how much I liked it. It has a great crunchy texture and a very mild cabbage taste.
Once all of the vegetables were shredded, I made a dressing of apple cider vinegar, lime juice, olive oil, chili powder, salt and pepper. I tossed everything together and had a very fresh and tangy slaw.
For the fish, I had two cod filets that I seasoned with chili powder, smoked paprika and a little cayenne. I placed them in a baking dish and popped it under the broiler for about 10 minutes until they were tender and flaky. While the fish was cooking, I warmed some whole wheat tortillas and cut up some cilantro and lime for garnish.
I assembled the tacos by topping the fish with the slaw, chopped cilantro and a good squeeze of lime. These tacos were absolutely delicious and so easy to make. It’s an easy weeknight meal that can be done in 20-30 minutes. And the best thing is that they are really good for you!
There was a ton of slaw left over, so I’ve been eating it all week for lunch with some lemon and herb grilled chicken that I cooked earlier in the week. The vegetables are sturdy enough to hold up with the dressing for a few days and go with a variety of things. Bonus!
What’s your favorite kind of taco? Have you ever made fish tacos?