Don’t remember why, but I got in the mood the other day to make fish tacos. I started searching through recipezaar, and this was the second highest-rated recipe on the whole site for fish tacos. Now, just bear with me…when you read through the ingredients of this recipe and see that the fish is actually those frozen fish fillets, you might think: “how can someone try to pass this off as a legitimate recipe when they’re using frozen fish fillets as the main ingredient?!?” Well, I thought the same exact thing! Once I saw this recipe and saw the fish fillets as an ingredient, I skipped over it and went on to the other recipes! But, after skimming through a few of them, I started feeling kind of intrigued by the fact that a recipe with frozen fish fillets could be the second highest rated one for fish tacos on the whole site! I decided to trust in the other users of the site and just give it a try…I decided I’d make it on a weeknight so we wouldn’t be too disappointed if they weren’t good (you know how it works, you’re so exhausted by dinner time you’re just happy to eat anything!). Anyway, tried them out, and they were FABULOUS!!

I was a little afraid to make them, because my husband literally refuses to eat fish sticks (which, lets be honest, the battered fish fillets are pretty much the same thing!), and I don’t like coleslaw, but I was just so intrigued by that point that I just had to do it! And he LOVED them! It was actually pretty funny, because he just kept talking about how great they were, and then he told me that I can’t get annoyed with him if he starts asking to have these once a week! So, please, please try these! They are GREAT, and they’re SO easy (it just takes the amount of time it takes to bake the fish fillets!), and I really think they’re gonna be a go-to busy weeknight meal for you, like they are for me now!

Fish Tacos & Cilantro Coleslaw, 20 Minutes Max

• 4 frozen battered fish fillets
• 4 flour tortillas*
• 1/3 head green cabbage*
• 2 Tbsp chopped cilantro*
• 1 green onion, sliced or minced
• 1 tsp chopped jalapeño*
• 1 Tbsp mayo
• 1 Tbsp fresh lime juice (about half of a lime?)
• 1/4 tsp ground cumin
• s&p to taste*

1. Bake fish fillets according to package directions.
2. Wrap the tortillas in aluminum foil & place them in the oven to heat…or heat them at the last minute in the microwave (cover w/a wet paper towel first).
3. Meanwhile, shred or chop the cabbage.
4. In a medium bowl, combing the cabbage with all the remaining ingredients.
5. Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

Recommendations:

• tortillas: I used whole wheat tortillas with this, just because they’re supposed to be healthier, and I actually think I would prefer it with these anyway, because they add a bit of a sweeter taste, yum!
• cabbage: I just used that pre-shredded coleslaw mix, because it’s so much easier!
• cilantro: I used A LOT more cilantro than called for, just because we love cilantro!
• jalapeño: I don’t love spicy foods, but I think next time I make this I will even use more jalapeño than called for, just to give it a tiny bit more kick (I couldn’t even tell it was in there this time).

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