{photo by Jenny Bischoff}
Fish Tacos with Cabbage Slaw
Cooking Light, July 2006
Yield: 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)
This fast, easy recipe for fish tacos is delicious and a favorite in the Bischoff home (the kids don’t always go for the cabbage slaw, but we’re working on it…). You can use corn or flour tortillas here – we happen to love the uncooked flour tortillas from Costco that you cook fresh. Substitute another white fish if desired. This actually makes more slaw than you need for the tacos, so you can serve the extra on the side. And although it’s not mentioned in the recipe, we like to add avocado to these tacos, and serve them with black beans. Yum!
Ingredients
4 cups very thinly pre-sliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
Preparation
Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
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.
