TASTE - Spicy Fish Tacos With Yuzu Kosho Slaw | TASTE

Ingredients

• 2 c shredded red cabbage
• 1 medium carrot, grated
• ¾ c mayonnaise
• 3 tbsp yuzu kosho
• 1 tbsp rice vinegar
• ¼ tsp salt
• 16 corn tortillas
• 1 lb firm white fish fillets, such as cod, tilapia, mahi mahi, or snapper
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ancho chile or chipotle chile powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 ripe avocados, thinly sliced
• cilantro, roughly chopped for garnish
• 2-3 limes, cut into wedges