Cantina-Style Fish Tacos

One bite of these flaky fish tacos and you’re instantly transported to a faraway cantina – margarita optional. Dressed up with a sweet and spicy cabbage slaw and extra Cholula® Chili Lime Hot Sauce, the flavours and textures just can’t be beat.
17
INGREDIENTS

Servings: 8

INGREDIENTS

  • 2 pounds (1 kilogram) cod fillets
  • 1 tablespoon (15 milliliters) lemon juice
  • 1/2 cup (125 milliliters) red wine vinegar
  • 1/4 cup (60 milliliters) mayonnaise
  • 1 tablespoon (15 milliliters) sugar
  • 1 tablespoon (15 milliliters) salt
  • 1 tablespoon (15 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) garlic powder
  • 2 tablespoons (30 milliliters) olive oil
  • 3 cups (750 milliliters) shredded cabbage
  • 1/2 cup (125 milliliters) chopped fresh mango
  • 1/2 cup (125 milliliters) chopped fresh pineapple
  • 1/2 cup (125 milliliters) chopped red onion
  • 1/4 cup (60 milliliters) chopped fresh cilantro
  • 1 medium jalapeno pepper, chopped
  • 1/4 cup (60 milliliters) Cholula® Chili Lime Hot Sauce
  • 8 flour tortillas (6-inch)

KEY PRODUCTS

cholula chili lime 150 ml bottle

Cholula® Chili Lime Hot Sauce

INSTRUCTIONS

  • 1 To make the dressing, whisk together vinegar, sugar, mayonnaise, black pepper, and garlic powder until smooth.
  • 2 Combine cabbage, pineapple, red onion, cilantro, and jalapeno into the bowl and toss with dressing mixture to make a slaw. Keep the slaw in the fridge until ready to serve.
  • 3 Season fish with lemon juice, salt, and black pepper. Pan-fry fish on medium heat until cooked through and slightly golden in color (2-4 minutes per side). Using a fork, flake fish into slightly smaller pieces.
  • 4 Divide fish among tortillas and spoon slaw on top. Top with desired amount of Cholula Chili Lime and enjoy!