Fish Tacos with Lemon Peanut Butter Tahini Slaw

​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.

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Ingredients for the Sauce:

• 6 tbsp rice vinegar 
• 6 tbsp peanut butter (smooth or chunky)
• 3 tbsp tahini
• 2 tbsp fresh squeezed lemon juice
• 1 1/2 tbsp agave syrup
• 1/4 cup water
• 1/2 cup flat parsley
• 1 tbsp shredded ginger
• 1 minced clove of garlic

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:

• 8 cups of grated cabbage (white or red) ~ half a head of cabbage
• 2 carrots 
• 3 spring onions
• 3/4 cup of raisins
• 2 tbsp black sesame seeds

Chop or shred the cabbage. I chose to do a rough chop because I feel that the slaw will stay crunchier, Peel and slice the carrots. Chop the spring onions and add the raisins and black sesame seeds. Mix these ingredients together in a large bowl. Add about half of the sauce and stir together until the sauce is evenly distributed throughout the slaw. 

Fish Tacos Ingredients:

• 2 large fillets of white fish: hake, cod, tilapia
• 2 tbsp olive oil
• 1 lemon
• 1 pack of corn tortillas
• 2 ripe avocados
• 2 limes
• Flat leaf parsley or coriander
• 1 cup of cherry tomatoes

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.