Pan Seared Fish Tacos with Cabbage and Carrot Pico Slaw - As Seen on Pride Law Firm IG LIVE

Ingredients:

8 Tortillas

1 lb. Mahi Mahi or other fish of choice, portioned into (8) 2 oz. slices

1 teaspoon Onion Powder

1 teaspoon Dried Oregano

1 tablespoon Tajin

2- 3 tbsp Oil of choice

Salt & Pepper to taste

For the Slaw:

1 1/2 cups Red Cabbage, Shredded

3/4 cup Carrots, shredded

3 tablespoons Red Onion, diced

2 tomatoes, chopped

1/4 cup cilantro, chopped

1 jalapeño, minced/sliced (preference)

2 limes

Salt & Pepper to taste

For the White Sauce:

2 tablespoons Mayonnaise

1/3 cup Sour Cream

Directions:

1. Drizzle oil over fish and smother to coat all sides. Season with Salt, Pepper, Tajin, Onion/Garlic powder, and dried oregano. Allow to marinade for 5-20 minutes while working on other elements.

2. Heat a sauté pan on medium heat for 2-3 minutes before adding fish. Cook fish depend on thickness for 2-4 minutes on first side and cook for 1-3 minutes on second side or until beautifully seared and cooked to desired doneness.

3. In a large bowl combine all ingredients. Squeeze limes over mixture and season with salt and pepper to taste.

4. In a separate small bowl, mix ingredients for white sauce.

5. Warm tortillas and reserve in a dish cloth or tortilla warmer.

6. To serve, add white sauce to tortilla center, place fish over white sauce, add slaw and garnish with jalapenos if sliced, or add other elements if wanted, cotija cheese, hot sauce, lime wedges, etc.

7. PROVECHO!