Fish Tacos with Slaw

Summer is coming to an end slowly and Fall is right around the corner, one of my favorite seasons.  Really I love all the seasons though because they bring such different things, and foods.  To finish off summer I have been trying to use the grill more and make some dishes that especially feel right for this season.

The Spicy Fish Tacos with Slaw recipe turned out to be easy to make, and tasted delicious.  I liked how the slaw was not too over powering, yet packed the right amount of taste punch with the cumin, chili powder, and garlic combine. This recipe is also pretty healthy, which is a plus. 

I found the Spicy Fish Tacos recipe from a Women's Health magazine that I had from a few years.  The recipe can also be found on  this website.  I really hope you enjoy making this Spicy Fish Taco dish, and enjoy it with friends and family for a end of the summer gathering.

{Spicy Fish Tacos with Slaw}

{Some of the ingredients: shredded green cabbage, limes, plain yogurt}

{Ready to eat}

{The layers taste delicious}

 Ingredients:

• 1 lb halibut or mahi mahi
• juice of 2 limes
• 1/3 C nonfat plain yogurt
• 3 C shredded red cabbage
• 8 6" soft corn tortillas
• 2 tbsp ground cumin
• 2 tsp chili powder
• 1 tsp garlic powder

Directions:

1.

Cut fish into bite-size chunks.

2.

In a medium bowl, whisk together lime juice, cumin, chili powder, and garlic powder. Add fish and marinate for at least 10 minutes.

3.

Meanwhile, in another medium bowl, mix together yogurt and salt to taste. Toss with cabbage.

4.

Coat a large skillet with cooking spray and heat on medium high. Add fish and cook for 3 to 4 minutes, turning frequently.

5.

As fish cooks, wrap tortillas in damp paper towels and microwave for 30 seconds.

6.

Divide fish evenly among tortillas. Top with cabbage mixture. Serve with lime wedges if desired.

Let me know how the dish turned out for you?  Hope you have a great summer, and I will soon have a homemade bread to share.