Baked Fish Tacos with Slaw

Ingredients

• 1 lb white fish fillets
• 8 corn tortillas (check the label for wheat)
• 2 cups, finely shredded cabbage
• 2, juiced lime
• 1 tsp cumin
• 1 tbsp olive oil
• 1/4 cup, chopped cilantro

Method & Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. 2

   Rub fish with olive oil, cumin, and juice of 1 lime; place on sheet.

3. 3

   Bake for 12-15 minutes until fish reaches 145°F (63°C) in the thickest part and flakes easily.

4. 4

   Meanwhile, finely shred the cabbage, soften it with the remaining lime juice, and mix with chopped cilantro; cook it briefly if needed so it is soft for young children.

5. 5

   Warm tortillas in oven for 2 minutes.

6. 6

   Flake fish, assemble in tortillas with softened slaw.

7. 7

   For young kids, cut fish and tortillas into tiny soft pieces; avoid hard shells.

8. 8

   Serve at mild temperature to prevent mouth burns.

Allergen Information

Storage & Preparation Notes