Fish Tacos with Coleslaw and Pickled Onions | Recipes | Roland Foods

Ingredients

• 1 pound white fish fillets
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon Italian seasoning
• Juice and zest of one lime
• 1/4 cup plus 2 tablespoons Roland® Extra Virgin Olive Oil
• 1 1/2 cups Roland® Italian Herb Panko Bread Crumbs
• Salt and pepper, to taste
• 2 cups shredded red cabbage
• 1/2 cup canned corn kernels
• 1 jalapeno, finely chopped
• 1/4 cup mayonnaise
• Juice from half a lime
• 1 teaspoon mustard
• 1/4 teaspoon celery seeds
• 1-2 teaspoons sugar, to taste
• 1-2 tablespoons Roland® Organic Apple Cider Vinegar with The Mother , to taste
• 1/2 cup Roland® Pickled Red Onions
• 5 tortillas
• Coleslaw
• Cut the fish fillets in smaller sizes to make it easier to fry.
• Heat 1/4 cup of olive oil in a skillet.
• Add the breadcrumbs into a large zip lock bag. Add marinated fish fillets 1-2 at a time and shake the bag so the fish is properly coated in breadcrumbs.
• Fry the fish over medium heat for 3-4 minutes on each side until the fish is cooked through and flaky. Remove on a plate and keep aside as you assemble the tacos.
• Warm the tortillas on a heated pan. Add the fried fish, coleslaw, and pickled red onions. Serve with lime wedges.