Rating: 4 stars
29 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

305 calories; calories from fat 29%; fat 9.8g; saturated fat 2g; mono fat 4.9g; poly fat 1.2g; protein 26.5g; carbohydrates 30.1g; fiber 4.4g; cholesterol 75mg; iron 1.4mg; sodium 445mg; calcium 162mg.
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