Fish Tacos with Rainbow Slaw
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
1 lb. fresh red snapper, skinless & boneless
2 tbsp iSpice WellnessTM Seafood Seasoning*
juice of two limes, divided
1 tbsp extra virgin olive oil
1 cup shredded green cabbage
1 cup shredded purple cabbage
1/2 small red onion, thinly sliced
1 small red bell pepper, seeded & thinly sliced
1 small carrot, peeled & cut into matchsticks
1 small celery stalk, cut into matchsticks
1/4 cup fresh cilantro, roughly chopped
1 tsp iSpice WellnessTM Seafood Seasoning*
1 tbsp light mayonnaise
optional: guacamole, salsa & sour cream for garnish
8 soft corn tortillas
Step 1: Heat oil in a non-stick pan over medium-high heat.
Step 2: Rub snapper with iSpice WellnessTM Seafood Seasoning* and cook 5 minutes per side until browned and cooked through. Finish by sprinkling with half the lime juice. Remove from pan and keep warm in 200-degree Fahrenheit oven covered with aluminum foil.
Step 3: Meanwhile, toss cabbage, peppers, carrots, onions, celery, cilantro and seasoning with mayo and remaining lime juice in a mixing bowl.
Step 4: Wipe out pan and return to medium-low heat.
Step 5: Cook tortillas 2-3 minutes per side until starting to brown and puff up.