Fish Tacos with Coleslaw
6 tortillas, corn or flour
1/2 lb tilapia, steamed grilled or baked
salt and pepper to taste
1 cup cheddar cheese, shredded
1 cup pinto or black beans, cooked and mashed
1 avocado, sliced
Red Cabbage Slaw:
1/4 cup apple cider vinegar
1 tbs honey
2 tbs olive oil
1 lime, juiced
1/4 head red cabbage, finely shredded
1 large carrot, cut into matchstick size pieces
1/4 cup cilantro, finely chopped
1/2 a jicama, peeled, sliced into matchstick size pieces
Salt and pepper to taste
Spread each tortilla with some beans, top with equal parts fish, avocado and slaw (recipe below).
Red Cabbage Slaw:
Combine the first 4 ingredients of the slaw recipe.
Pour over the rest of the ingredients in a large bowl and stir to combine.
