Citrus Fish Tacos with Tahini Coleslaw
Citrus fish tacos with tahini coleslaw are tangy, flavorful and delicious! Made with cod, citrus segments and a creamy dairy-free coleslaw with a tahini dressing, they make for a fresh weeknight meal!
Ingredients
For the tacos:
- 4 to rtillas
- 2 medium-large cod filets
- 2 tbsp. olive oil
- Juice of 1 lemon
- 2 tsp. garlic powder
- salt + pepper
- 3 Sunkist® Minneola tangelos
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced napa cabbage to shortcut this mix look for a premade bag coleslaw at the store
- ½ cup shredded carrot
- 1 tbsp. roughly chopped cilantro for garnish
For the citrus tahini coleslaw dressing:
- ¼ cup tahini
- 1 tbsp. maple syrup
- Juice of ½ of a Tangelo
- 2 tsp. apple cider vinegar
- Salt and pepper to taste
- ¼ cup. water + more to thin out the dressing
Instructions
- Preheat the oven to 400 degrees F. Season the cod with olive oil, lemon, salt, pepper and garlic powder. Bake for about 10 minutes until the fish is opaque.
- Meanwhile, prepare the slaw for the tacos: supreme the tangelos so that they are cut into segments. Toss with the cabbages and shredded carrot.
- In a small bowl combine the ingredients for the dressing. Add in the water lastly, starting with a little bit at a time and stirring together before adding a little bit more to get a dressing consistency.
- Pour the dressing over the slaw mix and combine.
- Assemble the tacos by heating the tortillas, adding the slaw and about ½ of each fish filet. Garnish with chopped cilantro and enjoy!