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Fish Tacos with Slaw and Remoulade

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Fish Tacos with Slaw and Remoulade

Fish Tacos with Slaw and Remoulade

Avatar for KennethKenneth
Tips for success: You can use any white flaky fish or fatty fish you desire, you can use shrimp here too. I would just avoid catfish or swai. You can also use chicken, steak or ground turkey for this recipe too. You can shred your own cabbage but you can get a bag of shredded cabbage for $2. You can pop your tortillas in the microwave covered with a damp paper towel for 30 seconds or you can toast each one in a dry skillet for 30 seconds each side.
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Total Time 15 mins
Servings 2 persons
Calories 518 kcal


  • Chef knife
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • Baking sheet
  • Small bowl
  • Food blender


Fish Tacos:

  • 12 oz. fish mahi mahi, salmon, trout etc.
  • 1 teaspoon low sodium creole seasoning
  • 4 oz. shredded cabbage
  • 6 corn tortillas


  • 1 cup olive mayonnaise
  • ½ cup creole mustard
  • ½ cup chopped green onions
  • 2 large stalk celery chopped medium
  • 2 garlic cloves chopped medium
  • 1 teaspoon Louisiana hot sauce
  • 2 teaspoons worcestershire
  • 2 teaspoons white distilled vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne


  • Preheat oven, spray a foiled lined baking sheet with cooking spray, for 3 seconds. Add the fish to the baking sheet and season each fish on both sides with ¼ teaspoon of creole seasoning. Pop in the oven for 5-6 minutes.
  • Wrap tortillas in foil and place in the oven while fish cooks.
  • While fish and tortillas are in the oven, in a food blender add the olive oil mayonnaise, creole mustard, green onions, celery, garlic, hot sauce, worcestershire sauce, vinegar, lemon juice, kosher salt and cayenne and blitz on low for 1 minute. Remoulade should be smooth.
  • Serve each taco with 1 tortilla, 2 oz. of fish, ½ oz. of shredded cabbage and 1 oz. of remoulade. You can have 3 tacos per serving.


Preheat oven to 425 degrees


Calories: 518kcal
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