Fish Tacos with Broccoli Slaw

Fish Tacos with Broccoli Slaw (Adapted from CL)

4 cups broccoli slaw
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon plus 2 teaspoons extravirgin olive oil, divided
3/4 teaspoon salt, divided
16 ounces cod fillets
1 1/2 teaspoons chili powder
8 corn tortillas
1 cup chopped tomatoes

In a large bowl, toss together broccoli slaw, onions and cilantro. Mix in lime juice, 1 tablespoon oil, and 1/4 teaspoon salt.

Add 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season fish evenly with chili powder and remaining 1/2 teaspoon salt. Add fish to pan and cook 3 minutes on each side or until desired degree of doneness. Remove and cut fish into bite-sized pieces.

Warm tortillas and spoon about 1/4 cup slaw mixture down the center of each one. Divide fish evenly among tortillas and fold in half. Scattered the chopped tomatoes over the top. There will be extra slaw mixture that you can serve along side.

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