Fish Tacos
(From one of our cooking demos)​

Ingredients:

• 8 Flour or Corn Tortillas
• 1 Tbsp MOV Jalapeno Balsamic
• 1 Tbsp MOV ​Cilantro & Roasted Onion Oil
• 1 LB Fresh Cod or Haddock
• 3 tbsp. extra-virgin olive oil
• 2 tsp. NHHS Temple Mountain Taco Seasoning (mild, medium or hot)​
• flour

Slaw:

• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 c. shredded purple cabbage
• ​Juice of 1 lime
  
• Salt & pepper​

• Shredded cheese

Directions:
Mix the Jalapeno balsamic, cilantro & onion oil, and taco seasoning together. Dip the fish into the mixture and coat with flour.
Heat the EVOO and add fish. Cook until opaque and cooked through, 3 to 5 minutes per side. Drain on paper towels.
​​
In a large bowl, whisk together mayonnaise, lime juice. Stir in cabbage. Season with salt and pepper.

Heat the tortillas. Fill with fish, slaw & cheese. Squeeze lime juice over all.

​Enjoy!!

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