Looking for a healthy “Taco Tuesday” idea?! Try these delicious fish tacos. Fresh ingredients are all that my family and I want to eat in the summer and this is the easy recipe we enjoy.
Adapted from Chop, Chop; The Fun Cooking Magazine for Families Summer 2012 issue
Fish Tacos with Purple Cabbage Slaw (serves 6)
1/2 head red cabbage, sliced thin (or a bag of fresh shredded coleslaw mix to substitute for cabbage and carrots).
2 carrots, grated
4 green onions, sliced thin
1 cup fresh cilantro, chopped
1/4 cup canola oil
1/4 cup rice vinegar
1/2 fresh lime juice (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon pepper
Place vegetables and cilantro in a large serving bowl. Whisk together the remaining ingredients for the dressing. Pour dressing over vegetables. Toss to coat and place in refrigerator until ready to eat (or up to 2 days).
1-1/2 pounds halibut, tilapia, or cod fillets, cut into 6 equal pieces
2 tablespoons canola oil
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic, minced
Measure oil, spices, salt, and garlic in a shallow bowl and mix well. Coat fish and set aside while heating 1 teaspoon oil in non-stick skillet. Cook fish for 3 minutes and turn. Cook an additional 3 minutes or until fish is opaque and breaks easily. If you need to cook in batches, place cooked fish on a clean plate and cover with foil to keep warm.
12 small corn/whole grain tortillas, warmed
2 ripe avocados, diced
Purple cabbage slaw recipe
Salsa and plain non-fat Greek yogurt
Place a tortilla flat on a plate. Assemble taco with 1/4 cup slaw, 1/2 piece fish, and additional toppings, as desired. Repeat for each tortilla and individual taste. Enjoy!!