Fish tacos with spicy slaw
Serves: 4
Prep Time: 5 minutes (plus time to preheat broiler)
Total Time: 12 minutes
8 small gluten free corn tortillas, preferably home made
1 1/2 pound firm white fish, such as cod, halibut, or mahi mahi
2 Tablespoons fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon ancho chili powder
1/2 teaspoon kosher salt or sea salt, or more, to taste
1. Preheat Broiler: Adjust oven rack at upper position. Preheat broiler.
2. Heat Tortillas: Warm tortillas on a hot, dry cast iron griddle until warmed through, flipping after 1 minute or so, or heat in the microwave wrapped in a clean kitchen towel, cover to keep warm and set aside.
3. Marinate & Cook Fish: For the fish, combine lime juice, cumin and ancho chili powder in a small bowl. Pat fish dry with paper towels and place on a rimmed baking sheet, folding the thin end of the fillet under itself to even out the thickness. (This will help the fish cook evenly.) Brush fish with lime mixture. Sprinkle lightly with sea salt and broil for 3 minute per inch of thickness of fish, being careful not to overcook. Thicker fish should be flipped and cooked on other side, if necessary. (Fish should be just opaque and flake when pricked with a fork.)
4. Let Fish Rest: Remove fish from broiler, let set 1 minute, then flake with a fork into chunks.
5. Make Tacos & Serve: For the tacos, place flaked fish on warm tortillas, top with your favorite Mexican toppings. Enjoy!
