INGREDIENTS
4
fish filets (we used breaded, frozen)
2 cups
shredded cabbage or cole slaw mix
1/2 cup
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)
3 tbsp
sugar
2 tbsp
olive oil
2 tbsp
apple cider vinegar
1/2 tsp
lemon juice
salt and pepper (to taste)
1/3 cup
chicken broth
1/2 cup
peanut butter
1 tbsp
soy sauce
1/2 tsp
lime juice (fresh)
1 tsp
cilantro (chopped)
1 tbsp
Sriracha (or to taste)