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Fish Tacos with Cabbage Slaw
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.

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 9/12/2012 6:02:08 PM
Prep Time 30 min
Cook Time 60 min
Serves 4

arrow_right Presliced Green Cabbage, 4 Cups (about 1 large head)
 arrow_right Plum Tomatoes, 4 med
 arrow_right Green Onions, 1 bunch
 arrow_right Fresh Cilantro, 1 bunch
 arrow_right Lime, 1 large
 arrow_right Extravirgin Olive Oil
 arrow_right Salt, 1/2 tsp
 arrow_right Tilapia Fillets, 1 lb
 arrow_right Chili Powder, 1 tsp

Cooking Instructions

 Chop Plum Tomatoes
 Thinly Slice Green Onions
 Chop Cilantro
 Squeeze Lime Juice to yield 2 Tbls
 Combine Cabbage, Plum Tomatoes, Green Onions, and Cilantro in a large bowl.
 Add juice, 1 Tbls oil, and 1/4 tsp salt; toss well to combine.
 Heat remaining 2 tsps oil in a large nonstick skillet over medium-high heat.
 Sprinkle fish evenly with chili powder and remaining 1/4 tsp salt.
 Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
 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 on side

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