Makes 4 to 8 servings. Recipe is from Michael Prados, 12, of Baton Rouge. “I love to cook with my family and go on food adventures,” he said.
2 lbs. fresh mahi-mahi or other white, flaky fish, cut into 8 pieces
2 tbls. low-sodium soy sauce
1 (14- to 16-oz.) bag shredded cabbage coleslaw
1/4 cup plus 1 tbl. olive oil
1 tbl. freshly squeezed lime juice
1 tbl. orange juice
1 tbl. rice-wine vinegar
Freshly ground black pepper
8 whole-wheat tortillas
Sliced green apple, guacamole and salsa
1. In a large bowl, combine the fish and soy sauce. Stir completely to coat the fish. Cover and refrigerate at least 1 hour and up to 3 hours.
2. Place shredded cabbage slaw in a large bowl.
3. In a small bowl, whisk the 1/4 cup of olive oil with the lime juice, orange juice and rice-wine vinegar. Pour the dressing over the shredded cabbage slaw and toss to combine.
4. In a large sauté pan over medium heat, warm the remaining 1 tablespoon olive oil. Sprinkle the fish lightly with black pepper and sear, turning once, until cooked through about 2 minutes per side.
5. While the fish is cooking, warm the tortillas in the microwave.
6. On a work surface or individual plates, divide the fish among the 8 tortillas. Top each with slaw and fold or roll up the tacos. Serve with garnish.