Fish Tacos With Cilantro Coleslaw
Enjoy these flavorful fish tacos topped with a refreshing cilantro coleslaw. Perfect for a quick and satisfying meal, these tacos are both delicious and easy to prepare.
This recipe is mexican style, dinner, scaled for 4 servings, with 15 min prep and 10 min cook.
Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include cilantro, corn tortillas, cumin, lime juice.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 0.5 cups cilantro (chopped)
- 8 pieces corn tortillas
- 1 tsp cumin
- 3 tbsp lime juice
- 1 medium carrot (grated)
- 500 g white fish fillets (cut into strips)
- 2 tbsp olive oil
- 0.25 tsp black pepper
- 2 cups cabbage (shredded)
- 0.5 tsp salt
Instructions
- Preheat a skillet over medium heat and add the olive oil.
- Season the fish strips with cumin, salt, and black pepper, then cook in the skillet for about 3-4 minutes on each side until cooked through.
- In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, and lime juice to make the coleslaw.
- Warm the corn tortillas in a separate skillet or microwave until pliable.
- Assemble the tacos by placing the cooked fish on the tortillas and topping with the cilantro coleslaw.
Nutrition (per serving)
- Calories: 320
- Protein: 22 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 420 mg
Nutrition values are estimates based on stored ingredient totals and serving size.