This healthy summer dish is gluten free, dairy free and egg free. The slaw is slightly time consuming to make but it can feed many people and keep in an air tight container for about a week.
Ingredients for the Sauce:
Combine the ingredients together in a large mixing bowl, minus the parsley. Stir thoroughly. Pour the sauce into a large glass measuring cup. Add the parsley and use the hand blender to puree the sauce.
Ingredients for the Slaw:
Fish Tacos Ingredients:
Squeeze lemon over the fillet and pan fry the fish in hot oil (6 minutes on the first side, 3 on the other).
Heat up the corn tortillas and chop the avocados and tomatoes. Chop each fillet into 3 pieces and use 1 piece per taco. Garnish the taco with avocado, tomatoes, parsley, lime juice and the left over tahini sauce from the slaw. Serve the slaw on the side.
I was playing around with the Slaw recipe and made it again, this time I shaved a red cabbage very thin. It looked much nicer and worked perfectly with fish tacos.
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