Fish Tacos with Creamy Cole Slaw & Peach Salsa

Flaky seasoned fish, crisp homemade cole slaw, and the sweet heat of Jake & Amos Peach Salsa make these tacos a quick weeknight meal that's ready in about 30 minutes.

Ingredients

• 1 1/2 lbs of white fish (cod, tilapia, or mahi-mahi)
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• Juice of 1/2 lime
• 16 oz bag shredded cole slaw mix
• 1/2 cup prepared Natural Creamy Cole Slaw Dressing Mix, No MSG Added* (SKU 277203)
• 8 small flour or corn tortillas
• 1 cup of Jake & Amos Peach Salsa (SKU 445442)
• Lime wedges
• Fresh cilantro (optional)

Instructions

1. Prepare the Natural Creamy Cole Slaw Dressing Mix, No MSG Added* according to the package directions.
2. Toss with the shredded cole slaw mix until evenly coated. Refrigerate while preparing the fish.
3. Pat the fish dry.
4. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
5. Brush the fish with olive oil, then coat evenly with the seasoning mixture.
6. Heat a large skillet over medium-high heat. Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. Transfer to a plate and gently flake into bite-sized pieces. Sprinkle with the lime juice.
8. Heat tortillas in a dry skillet or microwave until warm and pliable.
9. Divide the fish among the tortillas.
10. Top with the creamy cole slaw and a generous spoonful of Jake & Amos Peach Salsa.
11. Garnish with fresh cilantro and serve with lime wedges.

Notes

Find Natural Creamy Cole Slaw Dressing Mix, No MSG Added* (Item # 277203) and Jake & Amos Peach Salsa (Item #445442) at dutchvalleyfoods.com!