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: Tue, 22 Apr 2025 01:20:22 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories343.9 kcal (17%)
Total Fat16.2 g (23%)
Carbs38.8 g (15%)
Sugars2.8 g (3%)
Protein12.9 g (26%)
Sodium907.3 mg (45%)
Fiber4.2 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
0.5 bunchfresh cilantro
chopped
1tomato
1avocado
1green onions
sliced or minced
1 teaspoonjalapenos
chopped, or 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.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
