Chef’s Tip: A lot of fish tacos have a mayo-based sauce; this is more like a vinaigrette, which has a cleaner taste and is much healthier.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> For Salsa: </li>
<li>2 tsp finely diced red onion</li>
<li>2 tbsp chopped fresh cilantro</li>
<li>2 tbsp fresh lime juice</li>
<li> Salt and Pepper to taste</li>
<li> For Salsa:</li>
<li> For Slaw:</li>
<li>2 tbsp red-wine vinegar</li>
<li>2 tbsp Dijon mustard</li>
<li>2 tbsp chopped fresh cilantro</li>
<li>4 tbsp olive oil</li>
<li>1 tsp agave nectar</li>
<li>2 cups shredded cabbage or prepackaged coleslaw mix</li>
<li> For Fish:</li>
<li> Drizzle of olive oil</li>
<li>1 Ib wild catfish fillets</li>
<li> Cajun rub of your choice</li>
<li>8 corn tortillas</li>
<li>1 avocado, diced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Make the salsa: In a bowl, combine all the salsa ingredients. Set aside. </li>
<li>Make the slaw: In a bowl, whisk together vinegar mustard, cilantro, olive oil, and agave. Add the cabbage, toss, and refrigerate until needed. </li>
<li>Prepare fish: Preheat a grill over high heat. Drizzle with olive oil. Season fish with Cajun rub on both sides. Cook fish for about 4 minutes on each side, or until firm to the touch. </li>
<li>Warm the tortillas in a pan. </li>
<li>To assemble tacos, add slaw to tortillas, then layer with fish and salsa. Top with avocado. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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