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Ingredients
  • 4 to 6 fish filets (we used breaded, frozen)
  • 2 c. shredded cabbage or cole slaw mix
  • ½ c. shredded carrot
  • dressing (see below)
  • 4 corn tortillas
  • peanut sauce (see below)
  • cilantro, for garnish
  • chopped peanuts, to taste
  • 4 lime wedges, for garnish
  • Sriracha (optional), to taste
  • subheading: Dressing:
  • 3 Tbsp. sugar
  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • ½ tsp. lemon juice
  • salt and pepper, to taste
  • subheading: Peanut Sauce:
  • ⅓ c. chicken broth
  • ½ c. peanut butter
  • 1 Tbsp. soy sauce
  • ½ tsp. lime juice (fresh)
  • 1 tsp. cilantro, chopped
  • 1 Tbsp. Sriracha (or to taste)
Steps
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