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Ingredients

1 lb white fish (cod, tilapia, etc.)

1 tbsp taco seasoning

1 tosp olive oil

Slaw:

2 cups shredded cabbage

½ small red onion, sliced

¼ cup chopped cilantro

1 tbsp olive oil

Juice of 1 lime

Pinch of salt

Sauce:

¼ cup sour cream

¼ cup mayo

1 tosp sriracha 2-3 garlic cloves minced

½ tbsp lime juice

Flour Tortillas

Flour Tortillas

Cook the Fish: Pat fish dry, coat with taco seasoning. Heat oil in a skillet over medium-high heat.

Sear fish for 2-3 minutes per side until golden and flaky. Transfer to a plate and break into chunks.

Warm the Tortillas: Right after cooking the fish, add

2 tortillas to the same skillet. Cook for about 30 seconds per side until lightly charred and slightly puffed.

Make the Slaw: Toss cabbage, red onion, and

3 cilantro with lime juice, olive oil, and salt.