Ingredients for Fish Tacos And Cilantro Coleslaw 20 Minutes Max
- Frozen Battered Fish Fillets
- 8 Inch Flour Tortillas
- Green Cabbage
- Fresh Cilantro
- Green Onion
- Jalapenos
- Mayonnaise
- Fresh Lime Juice
- Cumin Seeds
- Salt And Pepper
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How to Make Fish Tacos And Cilantro Coleslaw 20 Minutes Max
- Preheat oven to 375°F (190°C).
- Bake fish fillets (about 1 lb) according to package directions, or until cooked through. This usually takes around 12-15 minutes.
- While fish is baking, warm tortillas. Wrap 6-8 corn or flour tortillas in aluminum foil and place in the oven for the last 5 minutes of fish baking time. Alternatively, microwave tortillas wrapped in a damp paper towel for 30-60 seconds.
- Prepare the slaw: Shred 1 medium head of green cabbage (about 4 cups shredded).
- In a medium bowl, combine shredded cabbage, 1/2 cup chopped cilantro, 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine.
- Once fish is cooked, flake or chop into bite-sized pieces.
- Fill each warm tortilla with generous portions of the fish and cilantro-lime slaw. Add your favorite toppings, such as salsa, avocado, or a squeeze of extra lime juice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
4g
Carbs
10g
