Fish Tacos Recipe
chili agave glaze, kale slaw, pico, feta, cumin aioli, micro greens, flour tortilla
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Ingredients
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Chili Agave Glaze
Kale Slaw
Pico de Gallo
Cumin Aioli
Fish and Assembly
Method
Chili Agave Glaze
- 1
In a small bowl, combine chili powder, agave syrup, lime juice, and garlic powder. Mix well until smooth. Set aside.
Kale Slaw
- 2
In a large bowl, combine chopped kale, grated carrot, and shredded red cabbage.
- 3
In a separate small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper.
- 4
Pour the dressing over the kale mixture and toss until well combined. Set aside.
Pico de Gallo
- 5
In a medium bowl, combine diced tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Toss to combine and set aside.
Cumin Aioli
- 6
In a small bowl, mix together mayonnaise, cumin, minced garlic, and lemon juice until well combined. Set aside.
Fish and Assembly
- 7
- 8
Cook the fish for about 3-4 minutes on each side, or until cooked through and flaky. Remove from heat.
- 9
Warm flour tortillas in a separate skillet or microwave.
- 10
To assemble the tacos, place a few strips of fish on each tortilla.
- 11
Top with kale slaw, pico de gallo, a drizzle of cumin aioli, crumbled feta cheese, and micro greens.
- 12
Serve immediately and enjoy!
