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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tacos 120g Recipe makes 4 tacos) The following items or measurements are not included below: frozen battered fish fillets |
||
| Calories 190 | ||
| Calories from Fat 43 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 271mg | 11% | |
| Potassium 227mg | 6% | |
| Total Carbohydrate 32.0g | 10% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 2.4g | ||
| Protein 5.3g | 10% | |
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Fish Tacos and Cilantro Coleslaw, 20 Minutes Max
4 tacos
Ingredients
- 4 frozen battered fish fillets
- 4 8-inch flour tortillas
- 1/4-1/3 head green cabbage
- 2 tablespoons chopped fresh cilantro
- 1 green onion, sliced or minced
- 1 teaspoon chopped jalapeno or serrano chili, to taste
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
- salt and pepper, to taste
Directions
1
Bake fish fillets according to package directions.2
Wrap the tortillas in aluminum foil and place them in the oven to heat.3
Or heat them at the last minute in a microwave in plastic wrap.4
Shred or chop the cabbage.5
In a medium bowl, combine the cabbage with all the remaining ingredients.6
Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Fish
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: *Rose*
On Jan 5, 2009
These are so good! I followed the recipe, except used angel hair cabbage & a little extra mayo. The coleslaw is so yummy & everyone in my family LOVED them! Will be making them again soon!
From: Aggiezoey
On Jan 4, 2009
This is one of our favorite recipes. We made it with battered fish and non-battered. Either way is great. Thanks!
From: Chef Garlic
On Jul 7, 2006
For those of you that know me, I rarely follow a recipe. I like things easy as can be for daily meals. In this recipe, I used a package of angel hair cabbage slaw mixture, to avoid chopping cabbage. I also used fish sticks instead of fillets to cut out, haha, cutting time. Other than those changes, I had to add some garlic powder. I can't make anything without it! And, because I like a lot of flavor, I did add a whole bunch of cilantro, probably at least 10 tablespoons or so. I let the slaw set up all day, and even non-slaw eaters gobbled this dish up. Luckily, I had the startings for a second batch of slaw, and was able to make that up for our lunches the next day. I served diced tomatos and jalapenos on the side for the picky eaters. It was a perfect meal for ninety degree weather! I can't wait to fix it again! Thank you so much!
From: whitan
On Feb 18, 2008
Thanks for a great recipe. I really enjoyed it, and I wasn't too sure I knew what to expect from "fish tacos". The slaw was fabulous. Unfortunately, the jalapeno I thought I had was no where to be found, so I subbed red pepper flakes, which was still very good. Make sure you add the salt/pepper to taste, as it makes the slaw vibrant and scrumptious.
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