Watch Recipe Video
Ingredients
- 1 lb. fresh red snapper, skinless & boneless
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- juice of two limes, divided
- 1 tbsp extra virgin olive oil
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 small red onion, thinly sliced
- 1 small red bell pepper, seeded & thinly sliced
- 1 small carrot, peeled & cut into matchsticks
- 1 small celery stalk, cut into matchsticks
- 1/4 cup fresh cilantro, roughly chopped
- 1 tsp iSpice WellnessTM Seafood Seasoning*
- 1 tbsp light mayonnaise
- optional: guacamole, salsa & sour cream for garnish
- 8 soft corn tortillas
Directions
Step 1
Heat oil in a non-stick pan over medium-high heat.
Step 2
Rub snapper with iSpice WellnessTM Seafood Seasoning* and cook 5 minutes per side until browned and cooked through. Finish by sprinkling with half the lime juice. Remove from pan and keep warm in 200-degree Fahrenheit oven covered with aluminum foil.
Step 3
Meanwhile, toss cabbage, peppers, carrots, onions, celery, cilantro and seasoning with mayo and remaining lime juice in a mixing bowl.
Step 4
Wipe out pan and return to medium-low heat.
Step 5
Cook tortillas 2-3 minutes per side until starting to brown and puff up.
Step 6
Cut fish into thin strips and serve over hot tortillas with rainbow slaw and toppings if using.
