Fish Tacos

Fish Tacos

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

For garnish:

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.