Fish Tacos with Spicy Slaw

This is a delicious recipe I tried out of Everyday Paleo Family Cookbook by Sarah Fragoso.   The spicy slaw is amazing.  I served it with corn tortillas lightly fried in coconut oil.  We loved them.

Fish Tacos

1-2 pounds wild-caught cod filets
Freshly squeezed juice from 1 lime
1 tablespoon olive oil
1/4 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspooon sea salt

In a medium-sized bowl, whisk together the marinade ingredients.

Put the fish filets in the bowl of marinade and gently rub the marinade into them; let the fish soak for at least 15 minutes.

In the meantime, prepare the Spicy Slaw.

Heat a large skillet over medium heat and add the fish and all the remaining marinade to the hot pan.

Cook the filets on each side for about 3-4 minutes or until the fish flakes easily, but do not overcook.

Spicy Slaw

2 cups shredded green cabbage
1 cup diced mango
1/2 cup diced cilantro leaves
1 1/2 cups peeled and diced jicama
1 fresh jalapeno, seeds removed and minced  (I used a half of a jalapeno and it was just right.)
1/4 cup mayonnaise
1/8 teaspoon chipotle powder
1/2 teaspoon ground cumin
(I added a splash of vinegar for a little tang.)

Toss all of the ingredients in a large mixing bowl and use to top your fish taco.