Chef Aaron Sanchez's Zesty Fish Tacos with Cabbage and Tangerie Slaw
Prep: 15 minutes
Cook: 3 minutes
Yield: 5 servings
Ingredients:
1/4 cup sour cream
1/4 cup mayonnaise
Juice and zest of 1 lime
3 tablespoons ORTEGA® Guacamole Seasoning Mix
4 cups shredded red cabbage
1 onion, thinly sliced
2 tangerines (peeled, seeds removed and cubed)
Chopped fresh cilantro
2 pounds white fish fillets or shrimp
1 (1-ounce) package ORTEGA® Fish Taco Seasoning Mix
2 tablespoons vegetable oil
1 box ORTEGA® Taco Shells (any variety)
1 (16-ounce) jar ORTEGA® Thick & Smooth Taco Sauce (any variety)
Directions:
Combine sour cream, mayonnaise, lime juice and zest, and guacamole seasoning mix. Add red cabbage, onion and tangerines and mix to combine. Set aside for 20 minutes.
Cut fish into 1 1/2-inch chunks and toss with taco seasoning mix. Heat oil in a large skillet over medium heat and cook the fish until it's opaque and the edges are slightly browned, about 2 to 3 minutes, turning once.
Fill taco shells with fish chunks and top with the slaw. Sprinkle on chopped cilantro and top with taco sauce.
