|15 min||10 min||12|
|1 cabbage||Napa cabbage, raw (shredded)|
|1 small||Carrots (grated)|
|2 green onion (stem)||Green onion, scallion, ramp (thinly sliced)|
|1/2 medium pepper(s)||Jalapeno pepper (seeded and minced, optional)|
|1 clove(s)||Garlic (minced)|
|1 tbsp||Lime juice (fresh)|
|1 tsp||Granulated sugar (or honey or agave nectar)|
|2 1/2 tsp||Sea salt|
|1 1/4 tsp||Black pepper|
|1/3 cup||All-purpose white flour (organic if possible)|
|1/8 tsp||Paprika, smoked (or chipotle powder)|
|454 gm||Snapper, raw (or sole, tilapia, rockfish or catfish)|
|2 tbsp||Vegetable oil|
|12 medium tortilla(s)||Tortilla, corn|
1. For the slaw:
2. For the fish:
Combine the flour, 1 tsp salt, 1 tsp pepper, and paprika in a shallow container.
3. Meanwhile, heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go. (Alternatively, wrap them in a clean dish towel and warm them in the microwave for a few seconds.)
4. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos.
is a great source of protein and Omega 3 fatty acids!