FISH TACOS WITH CABBAGE SLAW




Who doesn't like tacos, right?!


These tacos are actually "healthy tacos" compared to their not-so-healthy counterpart- Filled with greasy meat and cheese on a fried shell! I can eat all five of these tacos for the amount of calories in just one taco-bell "like" taco! Why? Because THESE are FILLED with nutrient-dense, deliciously seasoned lean protein, colorful veggies, fresh herbs and healthy fats!


Once you try them, you'll be hooked (no pun intended)! And feel free to OMIT the fish completely and just have them with veggies and avocado! Or, if going LOWER-CARB, try them in a lettuce cup vs. a cassava flour wrap! If you can't find cassava wraps at your local grocery store, you can always order them HERE!



Ingredients


  • 4 cups very thinly sliced purple or green cabbage

  • 1 cup chopped plum tomatoes

  • 1/3 cup thinly sliced green onions

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons fresh lime juice

  • ½ cup coconut milk (optional)

  • 5 teaspoons extra virgin olive oil, divided

  • 1/2 teaspoon sea salt, divided

  • 1 pound mahi mahi (or other white fish) fillets

  • 1 teaspoon chili powder

  • 8 (6-inch) Cassava flour wraps or lettuce cups

  • Avocado slices

  • Salsa

Preparation


  • Combine first 4-5 ingredients in a large bowl. Add juice, 1 tablespoon oil, coconut milk (if using) and 1/4 teaspoon salt; toss well to combine. 

  • Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt.

  • Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.

  • Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Remove from heat, and cut fish into strips.

  • Warm tortillas.

  • Spoon about 1/4 cup cabbage mixture down the center of each tortilla.

  • Divide fish evenly among tortillas

  • Add toppers: Salsa, tomatoes, avocado, cilantro and lime juice


Serve tacos with remaining cabbage mixture.

ENJOY!

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