Fish Tacos with Zesty Slaw

Flaky white fish seasoned and cooked quickly, served in warm tortillas with a vibrant, tangy cabbage slaw.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.63/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• quick
• fresh
• spicy

Ingredients

• 12 ounce firm white fish fillets
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 tablespoon olive oil
• 4 corn tortillas (small)
• 1 cup green cabbage (shredded)
• 0.25 cup fresh cilantro (chopped)
• 0.25 red onion (thinly sliced)
• 2 tablespoon lime juice
• 1 tablespoon mayonnaise

Instructions

1. In a shallow dish, combine the ground cumin, chili powder, garlic powder, salt, and black pepper. Lightly coat the fish fillets with the spice mixture.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side, or until flaky and cooked through.
3. While the fish cooks, prepare the slaw: In a medium bowl, combine shredded green cabbage, chopped fresh cilantro, and thinly sliced red onion. In a small separate bowl, whisk together the lime juice and mayonnaise. Pour the dressing over the slaw mixture and toss to combine.
4. Warm the corn tortillas according to package directions. Divide the cooked fish among the warm tortillas, top with the zesty slaw, and serve immediately.

Notes

Leftover slaw can be stored in the refrigerator for up to 2 days. For extra heat, add a pinch of cayenne pepper to the fish seasoning.

Nutrition (per serving)

• Calories: 420
• Protein: 37.5 g
• Carbohydrates: 26.8 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 780 mg
• Saturated Fat: 3.2 g
• Sugar: 3.5 g
• Cholesterol: 105 mg