Coconut Lime Fish Tacos with Cabbage Slaw

2 tbsp + 3 Tbsp Persian Lime Olive Oil

2 tbsp + 1 Tbsp Coconut White Balsamic

1/4 cup chopped fresh Cilantro

1 pound of firm white fish fillets such as cod or halibut

8 corn tortillas

Salt and pepper to taste

1 bag of shredded cabbage slaw mix

2 tbsp sliced green onion

In a non-reactive dish, marinate fish in 3 tablespoons of Persian Lime Olive Oil and 1 tablespoon Coconut White Balsamic, add season with salt and pepper. Cover and chill for 15 minutes.

Place fish in skillet with the marinade and cook until fish easily flakes with a fork (about 10 mins per inch of thickness).

Warm tortillas in a skillet until slightly crispy.

In a medium bowl, add the bag of coleslaw/cabbage mix and 1/2 of the chopped fresh cilantro. Whisk together the remaining Coconut White Balsamic and Persian Lime Olive Oil. Toss to combine. Layer the tortillas with the coleslaw mix, fish, additional cilantro, green onion and your favorite salsa if desired.

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