Tilapia Fish Tacos

Ingredients

• 1 pound tilapia* (wild caught preferable)
• 2 tablespoons homemade Fish Taco Seasoning or Fajita Seasoning (without salt)
• 1 teaspoon kosher salt
• 3 cups shredded red cabbage (or a mix of red and green cabbage)
• 1 shredded or grated carrot (optional)
• 1 green onion
• 2 tablespoons lime juice
• ¼ teaspoon celery salt (or substitute kosher salt)
• 1 recipe Fish Taco Sauce (or Cilantro Lime Ranch, Chipotle Sauce or sour cream mixed with hot sauce)
• 8 tortillas
• Chopped cilantro, for serving

Instructions

1. Bake or broil the fish: If baking, preheat the oven to 400 degrees Fahrenheit. Pat the tilapia dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the Fish Taco Seasoning or Fajita Seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender, then broil for 2 minutes until the top is lightly browned. Or broil on High for 2 to 3 minutes per side (4 to 6 minutes total), until cooked through and it flakes with a fork.
2. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, ¼ teaspoon kosher salt and ¼ teaspoon celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
3. Make the sauce: Make the Fish Taco Sauce.
4. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
5. Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.