Fish Tacos with Strawberry Slaw
Fish Tacos with Strawberry Slaw
Brie Thompson
4
20 minutes
20 minutes
These tacos are all about fresh, bright flavor. Flaky white fish rubbed with Sweet Smoked Chili Rub, Green Chile Infused Olive Oil, and Strawberry Lemonade White Barrel Aged Balsamic gets a sweet heat that pairs perfectly with a crisp strawberry slaw. Finish with cotija cheese, cilantro, and a squeeze of lime for fish tacos that are fun and full of flavor.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Fish
- 1 lb White Fish, such as Tilapia or Cod
- 4 tsp Sweet Smoked Chili Rub
- 3 tsp Green Chile Infused Olive Oil
- 2 tsp Strawberry Lemonade White Barrel Aged Balsamic
- ½ tsp Lime Fresco Infused Sea Salt
- 1 Tbsp Green Chile Infused Olive Oil, for cooking
Strawberry Slaw
- 1 cup Cabbage, shredded
- ½ cup Carrots, shredded
- ½ cup Strawberries, diced
- 1 Jalapeño, diced
To Serve
- 12 to 16 Corn Tortillas (*see notes for gluten free option)
- Cotija Cheese
- 1 bunch Cilantro, chopped
- 2 Limes, cut into wedges
Directions
- Mix 4 tsp Sweet Smoked Chili Rub, 3 tsp Green Chile Infused Olive Oil, 2 tsp Strawberry Lemonade White Barrel Aged Balsamic, and ½ tsp Lime Fresco Infused Sea Salt in a small bowl to make the marinade.
- Rub the fish with the marinade. Let sit for 10 minutes.
- Meanwhile, toss together the cabbage, carrots, strawberries, and jalapeño in a large bowl. Set aside.
- Heat a frying pan over medium high heat. Add 1 Tbsp Green Chile Infused Olive Oil. Cook the fish until it flakes easily with a fork, 2 to 3 minutes per side.
- While the fish cooks, heat a separate small pan over medium heat. Warm the tortillas one at a time, about 1 minute per side. Set aside.
- Assemble the tacos with a warm tortilla, fish, and slaw. Top with the cotija cheese. Garnish with the cilantro and lime wedges. Serve immediately.