Fish tacos with curry lime cabbage slaw

These fish tacos are an original recipe inspired by my first shot at a fish tacos recipe with a friend.

Ingredients:
1 lb of Tilapia fillets
2 tbsp of chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
2 tsp of salt
1 tsp of pepper
4-5 cooking sprays of oil
Corn tortillas
Lime wedges for garnish

Curry lime cabbage slaw
1 bag of coleslaw mix or 3-4 cups of very finely shredded cabbage
Juice of 2 whole limes
1.5 tbsp of turmeric
1 tsp of garlic powder
2 tsp of cumin
1/4 cup of chopped cilantro
1 tbsp of olive oil
3-4 dashes of tabasco or hot sauce (depending on how spicy you like it)
Salt and pepper to taste

Instructions:
Fish
1. Begin by preheating the oven to 425 F
2. While the oven is preheating, line a baking sheet with aluminum foil
3. Place all fillets on the baking sheet and pat dry with paper towels.
4. Put chili powder, garlic powder, onion powder, cumin, smoked paprika, and salt and pepper in a small bowl to prepare the rub.
5. Mix the spices with a fork until well combined.
6. Sprinkle about 1 tsp of the spice mixture on each side of the fillets and rub the spice mixture evenly over the tilapia. Apply the rub to both sides of each fillet.
7. After the rub is applied, lightly spray the fillets with olive oil or cooking oil and coat both sides evenly.
8. Put the fillets in the oven and cook for 15 minutes or until the Tilapia is no longer opaque.

Slaw
1. Place the bagged coleslaw mix or cabbage in a mixing bowl.
2. Add the fresh juice of two whole limes into the slaw mix.
3. Add 1 tbsp of olive oil, hot sauce, turmeric, cumin, chopped cilantro, and salt and pepper to the coleslaw mix.
4. Toss until all of the cabbage is well coated.
5. Cover the bowl with plastic wrap and allow the slaw to marinate for 15 minutes in the fridge.

Assemble your tacos using heated corn tortillas with the fish topped with the coleslaw and a spritz of lime. Enjoy!

Mexican Cole Slaw

This recipe was inspired by wanting to use a head of cabbage that was going to go bad if I didn't use it on taco night, so Mexican cole slaw came to mind! The recipe is slightly tweaked from the link pasted below. If you try any recipe on my blog, it maybe should be this one. The dressing has spicy sweet sour and salty flavors, which is my favorite type of food! It's a healthier version of traditional cole slaw and has a nice zing to it. You could add this to tacos, sandwiches, or a salad.

Original recipe link

Ingredients:
1 small head of green cabbage or 1/2 head of a large cabbage, shredded
2 green bell peppers, julienne
1 small yellow onion, sliced very thin
1/4 cup of chopped cilantro
1/4 cup of lime juice
A few dashes of tabasco sauce or your favorite hot sauce
1 tbsp of maple syrup or honey
2 tbsp of olive oil
2 tsp of cumin
1 garlic clove, minced
Generous salt and pepper to taste

Instructions:
1. After chopping and slicing the vegetables, place cabbage, cilantro, green pepper, and onion in a bowl.
2. In a separate bowl, add lime juice, maple syrup, olive oil, cumin, garlic, and salt and pepper. Whisk together and pour over cabbage, peppers, and onion.
3. Toss ingredients together until the vegetables are well coated with the dressing. Season with salt and pepper and toss again. Enjoy!

Black Bean and Veggie Enchiladas with Homemade Sauce

This recipe was inspired by seeing how expensive enchilada sauce in a can is and realizing how more cost effective and easy it would be to make it home! This recipe was delicious, as most enchiladas are, and was inspired by the links below.

Enchiladas
http://www.tasteofhome.com/recipes/black-bean-veggie-enchiladas

Enchilada Sauce
http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html

Ingredients for Enchilada Sauce:
2 tbsp of coconut oil or vegetable oil
2 tbsp of flour
1 tsp oregano
2 tsp of chipotle or chili flakes
1 10 oz can of organic tomato paste
2 cups of vegetable or chicken stock
Dashes of tabasco sauce (depending on how spicy you like the sauce, I added 4 dashes)
Salt to taste

Ingredients for Enchiladas:
1 tsp of olive oil
2 bell peppers, sliced
1 large onion, sliced
1 can of green chiles
1 can of black beans, drained
1 tbsp of lime juice
1 tbsp of minced garlic
1 tsp of oregano
1 tbsp chopped fresh cilantro
Salt and pepper to taste
6 Whole wheat tortillas
2/3 cup of shredded cheese (Optional)

Instructions for Enchilada Sauce:
1. Heat 2 tbsp of coconut oil or vegetable oil in a medium saucepan for approx. 30 seconds
2. Add the 2 tbsp of flour to the oil and stir until dissolved. Approx. 30 seconds
3. Add oregano and chipotle flakes, stir.
4. Add tomato paste and 2 cups of stock. Whisk together in saucepan.
5. Add dashes of tabasco sauce and salt to taste.
6. Bring to a slow boil and simmer for 15 minutes while preparing the enchiladas.

Instructions for Enchiladas: (Preheat oven to 350 F)
1. Heat 1 tsp of olive oil in a large sauté pan
2. Add sliced green peppers and sliced onions to the oil. Saute' peppers and onions on medium heat for 3-5 minutes until onions are translucent.
3. Add can of green chiles, drained black beans, lime juice, garlic, cilantro, and oregano. Stir to mix ingredients and sauté for 3 more minutes.
4. Add salt and pepper to taste.
5. Spoon the black beans and veggie mixture into the tortillas. Add just enough down the middle of the tortilla so that its easy to close but you still get a good amount of black beans and veggies.
6. Roll the tortilla and place seam side down into a 13 x 9 rectangular baking dish.
7. Do this for all 6 tortillas.
8. Gently pour all sauce equally over the tortillas.
9. Sprinkle cheese on top (optional)
10. Bake in the 350 degree oven for 20-25 minutes until cheese is melted and sauce is bubbling.