Fish Tacos with Cabbage Slaw

Ingredients

• 600 gFrozen white fish fillets (basa or pollock), thawed and patted dry
• 1 tspChili powder
• 1 tspGarlic powder
• 1 tspSalt
• 1 tspGround black pepper
• 1 tbspOlive oil
• 500 gGreen cabbage, thinly shredded
• ½ mediumRed onion, thinly sliced
• 15 gCilantro, chopped
• ¼ cupMayonnaise
• 2Lime, juiced, plus wedges for serving
• 10Small corn tortillas (6 in)

Method

1. Pat the 600 g thawed white fish fillets very dry with paper towels. Season both sides with 2.5 g chili powder, 2.5 g garlic powder, 3 g salt, and 1.3 g black pepper.
2. In a medium bowl, combine the 500 g shredded green cabbage, 125 g thinly sliced red onion, and 15 g chopped cilantro. In a small bowl, whisk together the 60 ml mayonnaise and juice from 1 of the limes. Pour the dressing over the cabbage mixture and toss to combine. Season the slaw with the remaining 3 g salt and 1.3 g black pepper.
3. Heat the 15 ml olive oil in a large non-stick skillet over medium-high heat. Add the seasoned fish and cook for 3-5 minutes per side, or until the fish is opaque and flakes easily with a fork.⏱ 10 min timer in cook mode
4. Warm the 10 corn-tortillas using one of the following methods until pliable, about 1-2 minutes: in a dry skillet over medium heat, flipping occasionally; wrapped in a damp paper towel and microwaved; or wrapped in foil and heated in a 350°F oven.⏱ 2 min timer in cook mode
5. Flake the cooked fish into large pieces. Assemble the tacos by filling each warm tortilla with fish, a generous spoonful of cabbage slaw, and a squeeze of fresh lime juice from the remaining lime.