8 corn tortillas
1 tbsp olive oil
4 fillets mahi mahi (or other flaky white fish)
1 tsp paprika
1 tp cayenne
Salt & pepper
2 cups shredded cabbage
4 oz Southeast Asian Sweet Chili Sauté & Dip
- To prepare the slaw, combine the cabbage, juice from 2 limes, and salt and pepper to taste in a medium sized bowl. Mix until the slaw is fully coated with lime juice. Set aside.
- In a medium sized pan, heat the olive oil over medium high. Add fish to the pan, and immediately sprinkle with paprika, cayenne, and salt and pepper. Cook 2-3 minutes on each size, or until desired doneness. Cut into pieces.
- Warm tortillas according to package instructions. On each tortilla, pile on the slaw, mahi mahi, drizzle with about 1 tbsp Sweet Chili. Finish with cilantro and lime if desired.
Contributed by: One Culture Foods