Fish Tacos and Cilantro Coleslaw
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By Cynthia and Travis Nellums
Fish Tacos and Cilantro Coleslaw
4 steps
Cook:20min
-This is a VERY fast and easy dinner. I use pre shredded cabbage to make it faster.
Updated at: Thu, 17 Aug 2023 11:35:10 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories343.1 kcal (17%)
Total Fat16.1 g (23%)
Carbs38.7 g (15%)
Sugars2.8 g (3%)
Protein12.9 g (26%)
Sodium905.7 mg (45%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4frozen battered fish fillets
4flour tortillas
8-inch
0.25 headgreen cabbage
2 tablespoonsfresh cilantro
chopped
1tomato
1avocado
1green onions
sliced or minced
1 teaspoonjalapenos
chopped 1 teaspoon serrano chilies, to taste
1 tablespoonmayonnaise
1 tablespoonfresh lime juice
¼ teaspoonground cumin
salt
to taste
pepper
to taste
Instructions
Step 1
Bake fish fillets according to package directions. Wrap the tortillas in aluminum foil and place them in the oven to heat.
Step 2
Shred or chop the cabbage.
Step 3
In a medium bowl, combine the cabbage with all the remaining ingredients.
Step 4
Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.
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