Fish Tacos with Cabbage and Chile Pepper Slaw

By á-176348

Ingredients

• Slaw:
• 1 1/2 pounds fresh or frozen cod or halibut fillets, thawed and cut into 1-inch pieces
• 2 fresh tomatillos, cut into 1/2-inch pieces (2 cups)
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon finely shredded orange peel
• 1/2 teaspoon finely shredded lime peel
• 12 6 inches corn tortillas
• 5 ounces green cabbage, thinly shredded (1-1/4 cups)
• 1/2 cup thinly sliced red onion
• 1 poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
• 1 carrot, peeled and shredded
• 1/4 cup chopped fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon freshly squeezed orange juice

Preparation

Step 1

Tacos:

Preheat oven to 400 degrees F. In bowl toss together fish, tomatillos, oil, garlic, orange peel and lime peel. Season with salt and black pepper; set aside.

Cut six 12-inch-square sheets of foil. Place one-sixth (about 2/3 cup) fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges two or three times to make a packet. Place packets in single layer on a large baking sheet.

Bake fish 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork). Meanwhile, in dry skillet warm tortillas over medium-high heat until soft, about 15 seconds per side.

To serve, divide fish mixture between two tortillas. Top with Cabbage and Chile Pepper Slaw. Serve immediately. Makes 6 servings.
Cabbage and Chile Pepper Slaw:

In a medium bowl combine cabbage, red onion, poblano pepper, carrot, and cilantro. For dressing, in small bowl combine olive oil, lime juice, and orange juice. Season with salt. Toss with slaw.