Chili Lime Fish Tacos with Slaw Dressing Recipe

Okay so I’m hanging onto the last bits of summer with all my might. I’m still making fresh salads and easy prep dinners like these Chili Lime Fish Tacos with Slaw Dressing. It’s still in the 90’s where we live, so give me a break 😉 Plus, I always go into deep denial when September rolls around. I start kicking and screaming… “Noooooo, summer can’t be over yet.” And then mother nature usually obliges me with another month of scorching heat. What can I say, I’m a summer girl. I guess we can call this recipe my salute to summer. It’s fresh and tangy and has so much flavor, you’ll probably make it again in the Fall…

Chili Lime Fish Tacos with Slaw Dressing

I’ve grown to appreciate tacos and how easy they make my dinner time prep. Whether you eat meat or not, tacos just require one thing to be considered a “taco” and that’s a tortilla. We use the organic corn tortillas from Trader Joe’s, but you can use any tortilla for this recipe. Also, probably any type of fish or even chicken or beef would work with the chili lime sauce and slaw toppings. When I was prepping these, I had a flashback to when my sweetie pie and I used to practice martial arts in the evenings and right beside our dojo, on Thursday nights, a guy would park a taco truck and serve Kogi tacos. These were the yummiest street tacos with shredded spicy meat and topped with slaw. I must have been craving those tacos when I made these!

Let’s talk about the coleslaw for these chili lime fish tacos with slaw dressing for just a minute. Okay, look into my SLAAAAWWWW. Look at that picture! So many pretty colors. It’s like staring into one of those photos until the picture pops out at you. I know everyone likes their own coleslaw, but if you can try this one on these tacos, give it a shot. The cilantro really adds to the freshness and I prefered this slaw a little runny because it gave me some tangy sauce to add on top of the tacos. YUMMMM!

How to Make Chili Lime Sauce for Fish Tacos

Now for the fish and chili lime sauce… I used Tilapia from Trader Joe’s. It’s farm raised which probably means it’s not the best, BUT I was VERY happy with the freshness of the fish. I thawed it just a few hours in the fridge and rinsed it and it didn’t have a fishy smell. Once it was cooked, it was very tender and juicy and super tasty. The chili lime sauce is made with chili powder, line, garlic powder, salt and melted butter. You simply pour this over the fish and bake in the over for just 15-20 minutes. So easy!

 

The only thing I would recommend about this recipe is to double it and keep leftovers in the fridge because it’s that yummy and easy to make! I made this recipe for just the two of us and we devoured it quickly… So just giving you a heads up to make extra 🙂

Here’s the recipe:

Chili Lime Fish Tacos with Slaw Dressing Recipe

INGREDIENTS

(For the Fish)

1 Package of 2-4 Tilapia Fish Fillets
4 Tbsp Melted Butter
1 Lime Juiced
1 Tsp Chili Powder (we use the Chili Lime Powder from Trader Joe’s)
1/2 Tsp Garlic Powder
1/2 Tsp Sea Salt
1/4 Tsp Lemon Pepper

 

(For the Slaw)

1/4 Cup Grapeseed Oil
1/4 Cup Water
1/2 Cup Chopped Green Onions
1/2 Cup Chopped Cilantro
2 Cloves Garlic Minced
1/2 Tsp Salt
2 Limes Juiced
1/4 Cup Mayo (yogurt or sour cream work too)
4 Cups Shredded Purple and Green Cabbage
1 Carrot Grated

 

DIRECTIONS

Defrost the Tilapia fish fillets in the fridge or soak in packaging in a pot of lukewarm water for a few minutes. Preheat oven to 400 degrees. Whisk the melted butter, chili powder, lime juice, garlic powder, and salt and lemon pepper together. Place the fish in a Pyrex or oven safe dish and pour sauce over the top, completely coating the fish. Bake for 15 minutes. Remove fish dish from oven and spoon the chili sauce onto the fish again, breaking up the fish a bit so it soaks up the sauce. Bake for another 3-5 minutes until fish has turned white.

For the Coleslaw, mix all ingredients in a bowl. Cover and set in the fridge until ready to top the tacos.

To prepare the tacos, heat the tortillas in a pan greased with a little oil. Just heat each side. Then load up with a few pieces of fish and top with the coleslaw and some juice from the slaw. Squeeze a lime on top if desired. Enjoy!

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~Mandy Gatlin

 

SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS

 

Pyrex Bowl Set of 4

Pyrex Rectangular Baking Dish