Simple Sundays: Citrus Fish Tacos

Father’s Day is upon us, and what better way to celebrate than with some Father’s Day fish tacos? (Because everyone loves alliteration!) In any case, these fish tacos with citrus slaw is the perfect summer recipe. Simple and satisfying, refreshingly tropical, and pairs nicely with a crisp and dry beverage - like a Sauvignon Blanc or a Sweet Thursday ginger beer, of course :)

Bonus: check below for creamy sriracha

Here’s what you need:

-3 filets cod (or other white fish of preference)

-1/2 tsp chili powder

-1/4 tsp salt

-1/2 tsp cumin

-1/2 tsp garlic powder

-1 lime

-2 navel or blood oranges, peeled and diced

-1/2 c shredded carrots

-2 c red cabbage, thinly sliced

-2 Tbs cilantro, chopped

-1 lime, juiced

-salt and pepper to taste

-8 corn tortillas

Here’s what you do:

Mix all slaw ingredients in a bowl, season with salt and pepper to taste,  and set aside. Combine the chili powder, salt, cumin, and garlic powder, and rub over both sides of fish. Heat a grill pan on medium high and grill the fish for 3-4 minutes per side. Squeeze lime over the fish after removing from heat. Heat the tortillas; assemble tacos with a small handful of slaw in each, small pieces of fish, and cilantro to garnish. Serve with lime wedges and optional sauce below.

Enjoy!

PS - These are gluten free and fish-eater friendly. A vegetarian option is to replace the fish with grilled jackfruit (delicious). Have another vegetarian and/or vegan modification? Comment below!

Cheers, from our family to yours!

Creamy Sriracha Sauce:

-1/2 c sour cream

-juice of 1/2 lime

-1/4 tsp garlic powder

-1/2 tsp salt

-1 tsp sriracha