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.
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
How to Make It
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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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.
This recipe is a slam dunk success. I am doing Weight Watchers and my husband is not. I loved the crunch of the slaw and some new flavors. He asked for seconds! I had the remaining serving for lunch the next day and couldn't wait to dig back in! Highly recommend. Might add just a little more punch to the tilapia flavoring with some cumin or red pepper flakes, but great exactly the way it's written.
This was good, or at least a good starting point. The slaw was a hit, especially with additional lime juice. The fish was good, but needed something more, a little 'zip' of some kind. Will have to play with it a bit.
I add several finely diced fresh jalapeno and chili peppers to the slaw, cilantro and a couple Tbsp of lowfat sour cream before squeezing the lime juice and then toss - delicious. We've also made these with shrimp - outstanding.
We really love this recipe. My DH can't eat fresh onions, so I just served some sliced red ones on the side. I like the corn tortillas but DH likes the sturdier flour ones. The second time I made the tacos I used bagged angel hair sliced gabbage and baked two Gorton's potato crunch fish fillets, omitting the chili powder. What really made the tacos pop was the addition of some feta cheese which is served at our local Fuzzy's Taco Shop. With some leftover slaw, I think we'll have another serving tomorrow. I definately will make it again and would serve some avacado on the side (since my DH can't eat it),
These turned out very very tasty. I made a few changes. I added cumin and pepper to the fish marinade. Added some southwestern salsa to the taco prior to eating. Increased the lime juice and added rice wine vinegar to the slaw. Very satisfying.
Second time I've made these delicious fish tacos. . . husband I just love them! The slaw really makes these tacos so special. I didn't even marinate the fish but did add some Cholulu seasoning to the fish with a squeeze of lime juice to make the fish a bit more flavorful. Just cooked the fish on my grill pan. Also added avocado to the slaw and think next time I will add some chopped serrano chile for a bit more heat. Served with Bush's Texas Ranchero Beans which made for a quick dinner and some watermelon. Would make these for a casual dinner with friends along with some Sangria or Margaritas.
I made some changes: left out the tomatoes in the slaw but added in some extra spices (salt, pepper, chili powder, and a splash of white wine vinegar).For the fish, I added spices to the marinade (garlic powder, ground cumin, lime juice, olive oil, salt, pepper). I also grilled the fish.
We topped the tacos with the slaw, some shredded red cabbage, chopped tomatoes, chopped avocado and a squeeze of fresh lime juice, Mexican queso cheese and some chopped cilantro.