Lemon and Chili Fish Tacos with Cucumber Slaw

Lemon and Chili Fish Tacos with Cucumber Slaw





  1. In a Ziploc bag or bowl, combine fish, ½ Tbsp olive oil, rub, and salt. Let sit for up to 30 minutes.

  2. Meanwhile in a large bowl, whisk together the honey and vinegar. Drizzle in the olive oil while whisking. Season with salt and pepper. Add cabbages, carrot, cucumber, and lemon zest. Toss to combine.

  3. Drizzle a fry pan with remaining 1 Tbsp olive oil and sauté fillets until cooked through. Fish should be flaky, but not tough. About 2-3 minutes per side.

  4. Assemble fish and slaw in a warmed tortilla.

  5. Finish with fresh cilantro. Enjoy!

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