YIELD:

4 servings

INGREDIENTS:

• 4 (5 oz) fish fillets, flounder or catfish or tilapia
• 2 tbsp olive oil (for sautéing)

Spice Mix:

• 1 tbsp orange zest
• 1 tsp orange juice
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp ground cumin seed
• ½ tsp ground coriander
• ½ tsp cayenne pepper

Red Cabbage Slaw:

• 1 cup shredded red cabbage
• ½ jalapeno pepper, finely sliced
• 1 tbsp chopped fresh cilantro
• 1 scallion, finely minced
• ¼ cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp black pepper
• 4 medium-sized soft flour tortillas or corn tortillas
• 1 Avocado, sliced and tossed with lime and salt

PROCEDURE:

In a small bowl, combine the orange juice, zest, olive oil, salt, cumin, coriander, cayenne and black pepper. Make a paste. Pat the fish fillets dry with a paper towel. Rub the fillets with the paste.
In another small bowl, combine the apple cider vinegar, sugar, salt, pepper, scallions and cilantro. Whisk to dissolve sugar. Add the cabbage and bell pepper. Toss to coat.
Sauté the fish fillets over medium-high heat with olive oil. Warm the tortillas in the oven. Fill with pieces of the fish. Top each taco with the red cabbage slaw and slices of avocado.