Fish Tacos with Cumin Lime Slaw

Ingredients

• 8 small corn tortillas
• 2 white fish filets
• 2 tsp mild chili powder blend
• Salt
• 1 Tbsp vegetable oil
• 1 cup frozen corn kernels, thawed
• 1/2 batch Cumin Lime Coleslaw
• 1/4 bunch fresh cilantro, optional

Directions

1. Set a dry skillet over medium heat and toast the tortillas until both sides are golden, 2-3 minutes per side. Pile them together and drape a clean cloth over the top so they stay warm.
2. Coat both sides of the fish with a generous layer of chili powder, then add a little salt. Slice each filet into 4 even pieces; if your filets are on the small side, simply aim for 8 pieces that are about the same size.
3. Warm the vegetable oil in a skillet over medium heat. Lay in the fish filets and cook them for about 5 minutes per side, until the fish is white, opaque, and firm from edge to center.
4. Place a piece of fish on each toasted tortilla, then add a sprinkle of corn kernels, a small handful of Cumin Lime slaw, and fresh cilantro leaves, if you want them.