Description
Delicious fish tacos featuring crispy fish and fresh cilantro lime slaw wrapped in warm tortillas.
Ingredients
- Fish fillets (such as cod or tilapia)
- Corn tortillas
- Cabbage, shredded
- Cilantro, chopped
- Lime juice
- Garlic, minced
- Cumin
- Salt
- Pepper
- Olive oil
Instructions
- Preheat the skillet by heating it over medium heat and adding some olive oil.
- Season the fish fillets with cumin, salt, and pepper. Place them in the hot skillet and cook for about 4-5 minutes on each side until cooked through and flaky.
- Prepare the cilantro lime slaw by mixing shredded cabbage, chopped cilantro, lime juice, minced garlic, and a pinch of salt in a bowl.
- Warm the corn tortillas in a separate skillet for a few minutes on each side until pliable and lightly toasted.
- Assemble the tacos by grabbing a warm tortilla, placing a piece of cooked fish on it, and topping it with the cilantro lime slaw.
- Serve immediately while fresh and warm.
Notes
For a spicier kick, add chopped jalapeños to the slaw. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 taco
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 60mg