I see we’re doing tacos.. Fish Tacos with Jalapeno lime slaw.

I see we’re doing tacos.. Fish Tacos with Jalapeno lime slaw.

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  • Posted: August 10, 2018 00:21

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  • Posted: August 10, 2018 00:21

    missamoureux

    http://www.lowcarbsisters.com/low-carb-fish-tacos-with-jalapeno-lime-slaw/ INGREDIENTS Jalapeno-Lime Slaw 3 ounces / ⅓ cup mayonnaise zest and juice of 1 small lime (about 1 tablespoon juice) 1 ounce / 2 tablespoons mild pickled jalapenos, minced, more or less to taste 1 tablespoon mild pickled jalapeno brine (can substitute lime juice or white vinegar) ¼ teaspoon ground cumin ¼ teaspoon fine sea salt 1 pound / 4 cups shredded cabbage (can substitute coleslaw mix) ½ medium red bell pepper, seeded and cut into thin strips 2 stalks green onion, sliced 2 tablespoons chopped fresh cilantro, optional salt and ground black pepper, to taste 1 pound tilapia fillets (or other white, flaky fish such as cod) 1 tablespoon Mexican Seasoning Blend* 2 tablespoons avocado oil 8 large lettuce leaves Suggested garnishes: lime wedges, avocado, sour cream, salsa, shredded cheese, chopped cilantro *For the seasoning blend, you may substitute 1½ tsp chili powder, 1 tsp ground cumin, ¼ tsp fine sea salt, and ¼ tsp ground black pepper (mixed together). INSTRUCTIONS Place mayonnaise, lime zest and juice, minced jalapenos, jalepeno brine, cumin, and salt in a large bowl and whisk to blend. Add cabbage, bell peppers, green onions, and chopped cilantro, if using. Toss to combine and adjust seasoning to taste with salt and pepper. Cover and refrigerate until ready to serve, up to a day ahead. The longer it marinates, the limper and more flavorful it will get. Pat tilapia fillets with paper towels to remove excess moisture. Don't skip this step or your fish will steam and you won't get that lovely golden sear. Sprinkle both sides of each fillet with Mexican Seasoning Blend (it contains salt and pepper, so no additional seasoning should be necessary). Heat oil in 12" skillet over high heat until shimmering. Gently lower fillets (skin side up) into the hot oil mixture. Leave undisturbed for 2 minutes. Carefully turn fillets with thin spatula and cook until fish just flakes in the middle, about 1-2 additional minutes. This is based on thin fillets; cooking time will increase with thicker fillets. Remove fish from pan and divide among lettuce leaves. Using half of the slaw, top the fillets, along with your choice of optional garnishes. The remaining slaw can be refrigerated for up to 2 days.