• 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.

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