These Fish Tacos Are as Fresh as They Are Filling

I don’t know about you guys, but I for one absolutely love fish tacos. Just ask my friends – that’s just about the only thing I ever order at a Mexican restaurant. Don’t get me wrong, I know there are a plethora of other dishes that I could try, but when it comes to Mexican food, I am relatively conservative in this respect.

While I am a fan of the fish tacos at Tacofino, as a self-proclaimed health-nut, I’m always on the lookout for a healthier alternative . Let me assure you that this recipe is healthy and delicious– I know, crazy right? 

Word of caution – these tacos are addictive, so don’t be surprised if you end up eating more than you thought you could, or decide to go on a Taco-Cleanse.  

Fish Tacos With Cabbage Slaw

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings:3 servings

Ingredients

• 1 pound firm white fish such as tilapia mahi-mahi or cod
• 2 medium limes halved
• 1 small garlic clove finely chopped
• 1 small head red or green cabbage
• 2 tablespoons chopped cilantro
• 1/2 medium red onion diced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 6-8 soft corn tortillas
• 2 tablespoons vegetable oil plus more for the pan
• Sea salt and freshly ground black pepper
• Guacamole optional
• Lime wedges for serving

Instructions

1. 
   

   Place the fish in a tray and squeeze half a lime over it.

2. 
   

   Add the chopped garlic, cumin, chili powder and 1 tablespoon of oil.

3. 
   

   Season with salt and pepper and turn the fish in the marinade until evenly coated.

4. 
   

   Refrigerate the fish for 15-20 minutes.

5. 
   

   Add the cabbage, onions and cilantro into a bowl.

6. 
   

   Toss with the remaining half of 1 lime and 1 tablespoon of oil. Season with salt and pepper, add more if needed.

7. 
   

   Heat up a frying-pan or grill on medium heat, and add tortillas one at a time to warm both sides, about 4 minutes in total. Set aside.

8. 
   

   Lightly oil a pan and heat on medium-high heat until hot. Remove fish from tray and place in the pan.

9. 
   

   Cook both sides of the fish until lightly browned and cooked through, about 5 minutes for each side (don’t worry if the fish breaks apart). Transfer the fish to a plate.

10. 
    

    To assemble each taco, break up some of the cooked fish and place it on the tortilla.

11. 
    

    Top with a large spoonful of coleslaw and squeeze lime if necessary. Serve and enjoy!

I promise you, these tacos are going to look Instagram-worthy, so start taking out those cameras and phones and get ready to take some pictures. Better yet, share it on Instagram with your local Spoon Chapter. 

• Chicken
• Health
• Salad
• Vegetable