If you are vegetarian, you can easily substitute with tofu, by stir frying instead of marinading.
- 1 lb. white fish such as tilapia or cod
- Juice of 1 lime
- 1 tablespoon olive oil (plus more for cooking)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ cup chopped cilantro
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups chopped kale
- ¼ + ¼ cup Prayani carrot raita (Find near me)
- 1 teaspoon sugar
- 1 teaspoon adobo sauce (from a chipotle can, or any other hot sauce)
For serving: warmed tortillas, salsa, cabbage, avocado
Marinate the fish in lime juice, olive oil, cumin, garlic powder, cilantro, and salt & pepper for at least 30 minutes and up to two hours.
Meanwhile prepare the kale slaw. Massage the kale with ¼ cup Prayani raita, then mix through the sugar and a pinch of salt. Set aside.
For the chipotle raita sauce, mix together ¼ cup Prayani with the adobo sauce or other hot sauce.
To cook the fish, heat 2 teaspoons oil in alarge skillet over medium-high heat. Add in the fish and cook for about 5 minutes on each side, squeezing some lime juice over top as you go. Shred the fish into bite-size pieces. To assemble, put a small bit of kale slaw on the base of a tortilla, a few pieces of fish, any additional fixings, and then drizzle with the chipotle raita sauce.