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Prep Time
15 Mins
Cook Time
10 Mins
Yield
Serves: 4
Photo: Julie Bidwell; Styling: Stephanie Hanes

How to Make It

Step 1

In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.

Step 2

Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.

Step 3

Divide coleslaw, fish and avocado among tortillas. Serve with lime wedges.

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