Chef Aaron Sanchez's Zesty Fish Tacos with Cabbage and Tangerie Slaw
Prep: 15 minutes
Cook: 3 minutes
Yield: 5 servings
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)
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.