Southern Style Fish Tacos
1/8 tsp garlic powder
1/8 tsp salt 1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1 1/2 lb red snapper fillets (or favorite meaty, flaky fish)
1 tsp ground cumin 8 each (6-inch) corn tortillas
2 cups shredded angel hair coleslaw
Preheat oven to 425 degrees. Pulse angel hair coleslaw and Cilantro Lime Ranch Dressing in food processor until finely chopped.
Combine garlic powder, salt, cumin, coriander, paprika and red pepper in a small bowl; sprinkle spice mixture evenly over both sides of fish.
Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork.
Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with a 1/4 cup cabbage and 1 tbsp Terrapin Ridge Farms Cilantro Lime Ranch Dressing.