Lime Fish Tacos with Crunchy Slaw

Ingredients (10)

• 2.25 lb, taco-suitable white fish, thawed white fish fillets
• 15 oz coleslaw mix
• 18 small corn tortillas
• 1.5 large avocado
• 3/4 cup plain Greek yogurt
• 3 lime
• 1.5 tbsp olive oil
• 1.5 tsp ground cumin
• 1.5 tsp smoked paprika
• 3/4 tsp salt

Steps

1. Heat oven to 425°F. Pat thawed fish dry and place on one or two lined rimmed baking sheets without crowding. Rub with oil, cumin, paprika, and half the salt.
2. Bake 10–15 minutes, depending on thickness, until the center reaches 145°F and flakes easily.
3. Mix yogurt, juice of 1.5 limes, remaining salt, and 1.5 tablespoons of water. Toss half with slaw and reserve half for topping.
4. Warm tortillas and fill with flaked fish, slaw, sliced avocado, and reserved sauce. Serve remaining lime in wedges.