Fish Tacos with Zucchini Basil Slaw

Fish Tacos with Zucchini Basil Slaw

• 1 Tbs. smoked paprika

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. oregano 

• 2 tsp. ground cumin

• 1 tsp. salt

• 2 lbs. white fish such as halibut or cod cut into 1" cubes

• 2 Tbs. vegetable oil (or other neutral oil)

• 1 cup zucchini , julienned

• 1/4 minced red onion

• Juice of 1 lime

• 2 Tbs. roughly chopped fresh basil

• kosher salt

• 1/2 cup sour cream

• 2 dashes hot sauce

• Serve with corn tortillas and lime wedges 

In a medium sized bowl combine the paprika, onion powder, garlic powder, oregano, cumin and salt.

In a large bowl add the fish. Add 2 teaspoons of the spice mixture and 1 tablespoon oil and toss to coat. Save the remaining spice mixture for another time.

In a large non-stick sauté pan, heat oil over medium heat. Add the fish and cook for 5 to 7 minutes or until the tip of a knife can be inserted into the fish with no resistance. Set aside and keep warm.

In a small bowl combine the zucchini, onion, lime juice, basil, and large pinch of salt.

In another small bowl combine the sour cream and hot sauce. Stir well.

Serve the fish tacos on warm tortillas toped with some fish, a dollop of the hot sauce and the zucchini slaw

Makes about 4 servings ( **I updated the recipe from what I did on fridge foraging **)