Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

tortillas, cabbage, fish, onion, lime juice, mayonnaise, cilantro, jalapenos, cumin

Ingredients

4 frozen battered fish fillets
4 8-inch flour tortillas
1/4-1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
salt and pepper, to taste

Directions for Fish Tacos and Cilantro Coleslaw, 20 Minutes Max Recipe

Bake fish fillets according to package directions.
Wrap the tortillas in aluminum foil and place them in the oven to heat.
Or heat them at the last minute in a microwave in plastic wrap.
Shred or chop the cabbage.
In a medium bowl, combine the cabbage with all the remaining ingredients.
Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

Read the full directions on Food.com