Description
Experience a burst of fresh flavors with these delightful fish tacos topped with crunchy cabbage slaw. Perfect for Taco Tuesday or any casual gathering, this recipe combines flaky white fish, vibrant slaw, and a zesty sauce for a mouthwatering meal that transports you to the beach with every bite.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 4 flour tortillas
- 2 cups shredded cabbage (green or purple)
- 2 tbsp freshly squeezed lime juice
- ¼ cup chopped cilantro
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- ½ cup Greek yogurt
- 2 tbsp Sriracha sauce (adjust to taste)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat fish fillets dry and season with salt, pepper, cumin, and paprika. Place on the baking sheet.
- Bake for 12-15 minutes until flaky.
- In a bowl, mix shredded cabbage, lime juice, and cilantro for the slaw.
- In another bowl, combine Greek yogurt and Sriracha until smooth.
- Warm tortillas in a skillet, fill with fish, top with slaw and sauce, then serve.
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 330
- Sugar: 3g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to substitute the fish with shrimp or tofu for a vegetarian option. Add avocado slices or pickled onions for extra flavor.