Fish Tacos with Southwest Chili-Cilantro Slaw Recipe
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Servings Prep Time
6 to 8servings 0:25minutes
Cook Time
0:20minutes
Servings Prep Time
6 to 8servings 0:25minutes
Cook Time
0:20minutes
Ingredients
Instructions
  1. Step 1) Pat fish dry with paper towels. Combine corn masa mix and bouillon powder in shallow dish; season with salt and pepper, if desired. Dredge fish in corn masa mixture, shaking off excess. Heat 1/4 cup oil in a grill pan or large deep-sided skillet over medium-high heat.
  2. Step 2) Cook fish in batches to avoid crowding. Cook for 3 to 4 minutes per side or until golden and cooked through. Served immediately with warm tortillas, Southwest Chili Cilantro Slaw and queso fresco cheese.
  3. To make Southwest Chili Cilantro Slaw:
  4. Step 3) Combine cabbage, corn, red bell pepper, cilantro and red onion in a large bowl; mix well. Combine lime juice, garlic, sugar, hot sauce, cumin, salt and 1/2 cup oil in a blender or food processor. Puree for 1 minute or until smooth. Pour dressing over cabbage mixture and toss well to coat. Cover and refrigerate or serve immediately.