·8 small whole-wheat tortillas
·1 pound tilapia
·1 lime
·½ teaspoon chili powder
·½ teaspoon paprika
·½ teaspoon cayenne
·pinch of salt/pepper
For the slaw:
·½ head purple cabbage, thinly sliced
·½ cup cilantro, stemmed
·2 carrots, grated
·½ cup clementines, halved
·1 lime, juiced
·1 tablespoon honey
To serve:
·1 avocado, sliced
·4 tablespoons sweet chili sauce
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Place fish fillets on foil, then squeeze lime and sprinkle seasonings on top. Bake the fish for about 20-30 minutes, or until it becomes lightly golden. Prepare cabbage filling by mixing all slaw ingredients together in a bowl until well combined. Lightly brush sides of tortillas with olive oil. Heat over medium heat on a nonstick pan until golden spots appear, then flip and heat opposite side. To assemble tacos, place filling in the center of each tortilla, then add broken up fish. Add avocado and drizzle each taco with sweet chili sauce. Garnish with cilantro, then serve.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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