Chef’s Tip: A lot of fish tacos have a mayo-based sauce; this is more like a vinaigrette, which has a cleaner taste and is much healthier.
Ingredients
For Salsa:
2 tsp finely diced red onion
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
Salt and Pepper to taste
For Salsa:
For Slaw:
2 tbsp red-wine vinegar
2 tbsp Dijon mustard
2 tbsp chopped fresh cilantro
4 tbsp olive oil
1 tsp agave nectar
2 cups shredded cabbage or prepackaged coleslaw mix
For Fish:
Drizzle of olive oil
1 Ib wild catfish fillets
Cajun rub of your choice
8 corn tortillas
1 avocado, diced
Directions
Make the salsa: In a bowl, combine all the salsa ingredients. Set aside.
Make the slaw: In a bowl, whisk together vinegar mustard, cilantro, olive oil, and agave. Add the cabbage, toss, and refrigerate until needed.
Prepare fish: Preheat a grill over high heat. Drizzle with olive oil. Season fish with Cajun rub on both sides. Cook fish for about 4 minutes on each side, or until firm to the touch.
Warm the tortillas in a pan.
To assemble tacos, add slaw to tortillas, then layer with fish and salsa. Top with avocado.
