Fish Tacos with Citrus Slaw

Ingredients

Tacos

1 lb. tilapia

2 Tbsp. extra-virgin olive oil, divided

2 tsp. sea salt

1/4 cup lime juice

1 Tbsp. chili powder or Mexican seasoning (2 tsp. chili powder and 1 tsp. ground cumin)

1 onion, chopped

1/4 cup chopped fresh cilantro

12 taco shells or fresh gluten-free tortillas (corn, teff, rice)

Slaw

1/4 -1/3 head green cabbage

2 Tbsp. chopped fresh cilantro

1 green onion, sliced or minced

1/2-1 tsp. chopped jalapenos or 1 tsp. Serrano chili, to taste

1 Tbsp. Veganaise (dairy and egg-free mayo) or olive oil mayonnaise or organic Greek yogurt

1 Tbsp. fresh lime juice

1/2 tsp. cumin seeds or 1/4 tsp. ground cumin

Salt and pepper, to taste

Optional taco fillings

Avocado slices

Grated cheese

Salsa

Shredded lettuce

Directions

1. Preheat oven to 400 degrees F.
2. Rinse the tilapia under cool running water then place in a large mixing bowl. In a small bowl, combine 1 Tbsp. of olive oil, salt, lime juice and chili powder, then pour marinade over the fish. Let stand for 10-15 minutes; the longer time will allow for increased flavor absorption.
3. Lightly grease the bottom of a glass baking dish. Place the marinated tilapia in dish and cook at 400 degrees F for 12-15 minutes or until it flakes with a fork. While the fish is cooking, heat the remaining oil in a large skillet. Add onion and sauté until hot.
4. In a medium bowl, combine the cabbage with the remaining ingredients.
5. Warm taco shells according to the directions on the package.
6. Cut each hot fish fillet into 6-8 pieces and place in warmed tortilla with slaw and desired fixings.