Jicama Slaw Fish Tacos

Ingredients:

• 1 Pack Small Tortillas (I used Trader Joe’s Low Cab Tortillas)

• Green Salsa of Choice (I used Trader Joe’s Guacasalsa)

• 1 Lb Uncooked Cod Fillets, Cut into Strips

• ¼ Cup Olive or Avocado Oil, for Frying

• 1 Container Trader Joe’s Mango Jicama Slaw Mix

• 1 Cup All-Purpose Flour

• 1 Tsp Each:

  • Green Goddess Seasoning Blend

  • Smoked Paprika

  • Salt

  • Pepper

  • Garlic Powder

  • Onion Powder

• 2 Limes

• 1 Bunch Cilantro

Instructions:

1. Prep the Cod: Pat the cod fillets dry with paper towels and cut them into strips. In a shallow dish, combine the flour, Green Goddess seasoning blend, smoked paprika, salt, pepper, garlic powder, and onion powder. Mix well.

2. Coat the Fish: Dredge the cod strips in the flour mixture, making sure each piece is fully coated. Shake off any excess flour.

3. Fry the Fish: Heat the olive or avocado oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated fish strips in the skillet. Fry the fish for 2-3 minutes on each side, or until golden brown and crispy. Make sure the fish is cooked through. Transfer the fried fish to a plate lined with paper towels to drain excess oil.

4. Prepare the Mango Jicama Slaw: While the fish is frying, toss the Trader Joe’s Mango Jicama Slaw Mix in a bowl with the juice of one lime. Add chopped cilantro to taste.

5. Warm the Tortillas: Heat the tortillas in a dry skillet for about 30 seconds on each side, or until warm and slightly toasted.

6. Assemble the Tacos: Place a few strips of fried cod on each tortilla. Top the fish with a generous spoonful of the mango jicama slaw. Drizzle with green salsa or Guacasalsa, and squeeze fresh lime juice over the tacos for extra brightness.

7. Garnish: Garnish with additional cilantro and serve with lime wedges on the side.

Enjoy your fresh and flavorful Jicama Slaw Fish Tacos!