Easy Fish Tacos
for the slaw
white and purple cabbage with carrots
about 2-3 tbsp
apple cider vinegar
for the tacos
taco shells, soft flour or hard corn
cilantro for topping
ranch and sriracha for sauce
about 1/3 cup ranch mixed with desired amount of sriracha, around 1 tsp – 1 tbsp
Marinade your slaw mixture with the lime, apple cider vinegar, honey and salt. Set aside for about an hour, stirring a couple times.
Preheat your oven to 450 degrees.
Rinse and pat your fish dry. Slice it into strips. Combine your spices and cover both sides of your fish generously.
Bake your fish for about 5-10 minutes, making sure not to over cook, or it will dry out.
Assemble your tacos with your fish and slaw. Top with cilantro and serve with sriracha ranch dressing.
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