Description
Summer Fish Tacos with Cabbage Slaw are a vibrant, refreshing dish perfect for warm weather gatherings. Featuring flaky, grilled fish paired with a crunchy cabbage slaw and zesty lime, these tacos bring a taste of the beach to your table. Quick and easy to prepare, they are sure to impress your guests and elevate any meal.
Ingredients
Scale
- 1 pound fresh white fish (cod or tilapia)
- 2 tablespoons taco seasoning
- 8 corn tortillas
- 2 cups shredded cabbage (green or purple)
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup Greek yogurt
- 1 tablespoon hot sauce
Instructions
- Preheat the grill or skillet over medium-high heat. Pat fish fillets dry and season both sides generously with taco seasoning.
- Grill fish for about 3-4 minutes per side until it flakes easily. Monitor closely to avoid overcooking.
- While the fish cooks, mix shredded cabbage, cilantro, and lime juice in a bowl until combined.
- In another bowl, combine Greek yogurt and hot sauce to create a creamy sauce.
- Warm corn tortillas in a dry skillet for about 30 seconds on each side.
- Assemble tacos by layering grilled fish onto each tortilla, topping with cabbage slaw and drizzling with yogurt sauce.
Nutrition
- Serving Size: 2 tacos (approximately 200g total)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Substitute fish with shrimp or add toppings like diced avocado or mango salsa for extra flavor. To enhance slaw flavor, consider adding shredded carrots or a splash of vinegar.