Easy Fish Tacos

 

I love fish tacos. Whenever I see them on the menu, I order them. And there are so many varieties, too.

I made my own version last night, and it was so simple and good! I thought I'd share it today.

Here's the ingredient list!

I started by making a simple red cabbage slaw an hour or two before dinner. 

1 c. thinly sliced red cabbage

shredded carrot (1/4-1/3 c.)

Mix together 1 T. avocado oil, 1T. honey, salt and pepper, lime juice. Pour over veggies, toss,  and top with cilantro or parsley.

Next, I put the beer battered cod in the air fryer. Easy peasy!

When the fish was done, I topped each taco with slaw, added a drizzle of this Cilantro Lime dressing from Primal Kitchen, and topped with a little cheese. (I didn't have queso fresco, so plain feta worked fine)

The size of the cod fillets works best with smaller street tacos.

I can hardly call this one a recipe. It's more of a "some assembly required" dinner. I served with steamed zucchini, but it'd be great with some Mexican rice, too.

And speaking of serving...I don't own taco stands, but I do own hot dog holders! We use these for taco night all the time.

Do you have holiday weekend plans? 

We're going to the opening game at the University of Michigan tonight. Go blue!

I plan on doing some house fluffing and crafting today.

Blessings on your weekend, café friends!