These are the fish tacos of my dreams: a combo of spicy seared fish and zippy slaw tucked into a corn tortilla and drizzled with creamy sauce.
1-½ tablespoons light sour cream
1 tablespoon cilantro, minced
1-½ teaspoons lime juice
½ teaspoon red wine vinegar
Sea salt, to taste
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 (6-ounce) white fish fillets (catfish, halibut and long-line caught swordfish all work great, but you can use any firm, white fish)
2 tablespoons Spice Mix
1 tablespoon canola oil
1 tablespoon butter
8 small corn tortillas
2 cups Essential Coleslaw
¼ cup cilantro, or 8 sprigs
1 lime, cut into 8 wedges
In a small bowl, whisk together Sauce ingredients and set aside.
Combine all Spice Mix ingredients in a small bowl (extra spice mix can be kept, tightly sealed, for up to 3 months). Rub each side of fillets with Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and tent with foil.
Have a 16-inch square of foil ready by the stove. Heat 2 tortillas in a large, stainless steel skillet over medium-high heat for 60-90 seconds per side, until slightly blistered. When cooked, wrap them (together) in the foil. Repeat with remaining tortillas.
When tortillas are ready, place two on each plate. Divide fish, slaw and cilantro between the tortillas. Spritz with lime and drizzle with Sauce.