{
  "id": "CAT01-R06",
  "slug": "cat01-r06-florida-fish-tacos-with-cabbage-slaw",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r06-florida-fish-tacos-with-cabbage-slaw.html",
  "title": "Florida Fish Tacos with Cabbage Slaw",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 10,
  "total_time_minutes": 30,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "white fish",
  "vegetarian": false,
  "allergens": [
    "fish",
    "egg",
    "milk"
  ],
  "ingredients": [
    "1.5 pounds firm white fish fillets such as mahi-mahi or grouper",
    "2 teaspoons chili powder",
    "1 teaspoon ground cumin",
    "1/2 teaspoon garlic powder",
    "1 teaspoon salt",
    "2 tablespoons vegetable oil",
    "3 cups green cabbage, thinly shredded",
    "1/3 cup mayonnaise",
    "1/4 cup sour cream",
    "2 limes, juiced, plus wedges for serving",
    "1/4 cup fresh cilantro, chopped",
    "12 corn tortillas (6-inch)"
  ],
  "directions": [
    "Wash the cabbage, cilantro, and limes. In a bowl, stir the mayonnaise, sour cream, juice of 1 lime, and a pinch of salt. Toss with the cabbage and cilantro and refrigerate.",
    "Mix the chili powder, cumin, garlic powder, and remaining salt. On a separate board, pat the fish dry and rub the spice mix over all sides.",
    "Heat the oil in a large skillet over medium-high heat until it shimmers.",
    "Cook the fish 3 to 4 minutes per side until it reaches 145°F, or the flesh is opaque and separates easily with a fork. Move to a clean plate and break into large flakes.",
    "Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, and stack them in a clean towel.",
    "Fill each tortilla with fish and a spoonful of cold slaw. Serve with lime wedges.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook fish to 145°F or until opaque and flaky, and use a clean plate for cooked fish. Prepare the slaw on a board that has not touched raw fish, and keep the creamy slaw refrigerated until serving. Wash cabbage and herbs and scrub limes before cutting.",
  "skill_taught": "Making a quick creamy lime slaw to balance spiced fish.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}