Tacos are a traditional Mexican dish. There is evidence that Indigenous People in the Valley of Mexico ate tacos with small fish.
Spicy Fish Tacos
1 pound cod filets or white fish
Medium flour tortillas
2 Tbsp oil
1 tsp paprika
1/4 tsp ground cumin
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
1 cup green cabbage, finely shredded
1/2 cup red cabbage, finely shredded
1 carrot, thinly sliced
1/2 red onion, sliced
3 Tbsp ranch dressing
3 Tbsp sour cream
1/4 cup mayonaise
2 Tbsp lime juice
2 tsp Elijah's Xtreme Ghost Pepper Sauce
1/4 cup cheese, crumbled feta or cotija cheese
1/3 cup chopped cilantro
1/3 cup tomatoes, cubed
1/3 cup Elijah's Xtreme Pineapple Mango Habanero Sauce
Fish Taco Sauce:
Preheat oven to 375F (191C).
Prep the slaw: combine cabbage, carrots and onion.
Prepare fish sauce: in a small bowl whisk ranch, sour cream, mayo, lime juice and Elijah's Xtreme Ghost Pepper Sauce.
Cook fish: season fish and drizzle with oil. Place on a baking sheet with parchment paper. Bake at 375F (191C) for about 18-20 minutes.
Heat tortillas on the stove while fish is cooking.
Assemble tacos! Add fish to tortillas, top with coleslaw, fish sauce, Elijah's Xtreme Pineapple-Mango Habanero Sauce, and the rest of the toppings.