This is a good basic recipe, but the fish was a little bland with just the chili powder. I added garlic powder, cumin, cayenne and a bit of salt & pepper. Also blended some mayo with chipotle powder as a sauce to sprinkle over the filled taco.
Fish Tacos with Cabbage Slaw
We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.
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- Calories: 305
- Calories from fat: 29%
- Fat: 9.8g
- Saturated fat: 2g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.2g
- Protein: 26.5g
- Carbohydrate: 30.1g
- Fiber: 4.4g
- Cholesterol: 75mg
- Iron: 1.4mg
- Sodium: 445mg
- Calcium: 162mg
- 4 cups very thinly presliced green cabbage
- 1 cup chopped plum tomatoes
- 1/3 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 5 teaspoons extravirgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1 pound tilapia fillets
- 1 teaspoon chili powder
- 8 (6-inch) corn tortillas
- Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
- Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
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