Ingredients
- 8 Flour or Corn Tortillas
- 1 Tbsp J. Olive Co. Grapefruit Balsamic
- 1 Tbsp J. Olive Co. Cilantro & Roasted Onion Olive Oil
- 1 LB fresh white fish
- 3 Tbsp J. Olive Co. EVOO
- 2 tsp taco seasoning
- flour
- shredded cheese
Slaw:
- 1/4 c mayonnaise
- Juice of 1 lime
- 2 c shredded purple cabbage
- Juice of 1 lime
- Salt & pepper
Directions
- Mix the grapefruit balsamic, cilantro & onion olive oil, and taco seasoning together. Dip the fish into the mixture and coat with flour.
- Heat the EVOO and add fish. Cook until opaque and cooked through, 3 to 5 minutes per side. Drain on paper towels.
- In a large bowl, whisk together mayonnaise, lime juice. Stir in cabbage. Season with salt and pepper.
- Heat the tortillas. Fill with fish, slaw & cheese. Squeeze lime juice over all.
Original recipe found at Monadnock Oil & Vinegar
