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Categories:
lime juice olive oil chili powder coriander powder salt haddock green cabbage scallions red onion fresh cilantro corn tortillas avocado lime salt
Viewed: 33 - Published at: a year agoIngredients
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 3/4 teaspoon chili powder
- 3/4 teaspoon coriander powder
- 1/4 teaspoon salt
- 3 (1/4 lb) haddock fillets or (1/4 lb) cod fish fillet
- 2 cups green cabbage, thinly sliced
- 2 scallions, thinly sliced
- 1/2 cup red onion, finely chopped
- 1/3 cup fresh cilantro, coarsely chopped
- 8 (6 inch) corn tortillas, warmed
- 1 ripe avocado, peeled and cut in 8 wedges (optional)
- 1/2 lime, juice of (for optional avocados)
- salt and pepper, to taste (optional)
Method
- Spray a 7x11-inch baking dish with nonstick spray.
- Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
- Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
- Stir together all the remaining ingredients except the tortillas in a medium bowl.
- Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
- Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.
