Simple Fish Tacos with Crunchy Red Cabbage Slaw
Ingredients
The slaw
-
2
cups
thinly sliced red cabbage
-
1
Tbsp.
finely chopped red onion
-
1
Tbsp.
finely chopped cilantro
-
⅓
cup
sour cream
-
1
Tbsp.
finely chopped chipotles in adobo
-
1
tsp.
fresh lime juice
-
1
tsp.
apple cider vinegar
-
¼
tsp.
lime zest
The fish
-
4
filets
sustainable white fish (e.g., Atlantic cod) (4 oz. each)
-
1
Tbsp.
olive oil
-
½
tsp.
sea salt
-
½
tsp.
pepper
-
½
tsp.
cumin
-
1
tsp.
smoked paprika
-
1
tsp.
garlic powder
-
4
taco-sized
tortillas
Instructions
- Combine sour cream, chipotles in adobo, lime juice, lime zest, and apple cider vinegar in a bowl and mix well.
- Add the dry ingredients to the slaw mixture and toss to combine.
- Heat a cast iron pan over medium heat and add olive oil.
- Season each fish filet with salt and pepper, then coat with a mixture of cumin, smoked paprika, and garlic powder.
- Cook the fish filets for about 3 minutes on each side until cooked through.
- Remove fish from the pan and squeeze fresh lime juice over them, then flake into pieces.
- Warm the tortillas in the same pan for about 10-15 seconds per side.
- Assemble the tacos by placing flaked fish on the warmed tortillas and topping with crunchy slaw.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 tacos
Calories
197
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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