Fish Tacos with Cabbage and Chili Slaw
My first experience with fish tacos was a success! I'm slowly getting back in to the groove of cooking regularly again. When Dave's gone, there's a lot of Lean Cuisine in the freezer. I was worried Dave wouldn't like this - because of the lack of red meat (and we know I tend to eat vegetarian when Dave's away). Dave gave it a double thumbs up and suggested we add it to the rotation! Woot! AND - wait for it - there is an onion in the recipe. And he still ate it! And liked it! Granted, I did substitute the red onion for the shallot. But success none the less! |
| photo from bhg.com |
ingredients
- Tacos:
- 1-1/2lb. fresh or frozen cod or halibut fillets, thawed and cut into 1-inch pieces
- 2fresh tomatillos, cut into 1/2-inch pieces (2 cups)
- 2tsp. olive oil
- 1clove garlic, minced
- 1/2tsp. finely shredded orange peel
- 1/2tsp. finely shredded lime peel
- 126-inch corn tortillas
- Slaw:
- 5oz. green cabbage, thinly shredded (1-1/4 cups)
- 1/2cup thinly sliced red onion
- 1poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
- 1carrot, peeled and shredded
- 1/4cup chopped fresh cilantro
- 3Tbsp. olive oil
- 2Tbsp. freshly squeezed lime juice
- 1Tbsp. freshly squeezed orange juice
directions
1.Preheat oven to 400 degrees F. In bowl toss together fish, tomatillos, oil, garlic, orange peel and lime peel. Season with salt and black pepper; set aside.
2.Cut six 12-inch-square sheets of foil. Place one-sixth (about 2/3 cup) fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges two or three times to make a packet. Place packets in single layer on a large baking sheet.
3.Bake fish 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork). Meanwhile, in dry skillet warm tortillas over medium-high heat until soft, about 15 seconds per side.
4.To serve, divide fish mixture between two tortillas. Top with Cabbage and Chile Pepper Slaw. Serve immediately. Makes 6 servings.
Cabbage and Chile Pepper Slaw In a medium bowl combine cabbage, red onion, poblano pepper, carrot, and cilantro. For dressing, in small bowl combine olive oil, lime juice, and orange juice. Season with salt. Toss with slaw.
nutrition facts
- Calories341
- Total Fat (g)13
- Saturated Fat (g)2,
- Monounsaturated Fat (g)7,
- Polyunsaturated Fat (g)3,
- Cholesterol (mg)36,
- Sodium (mg)293,
- Carbohydrate (g)30,
- Total Sugar (g)3,
- Fiber (g)5,
- Protein (g)28,
- Vitamin C (DV%)1.11,
- Calcium (DV%)12,
- Iron (DV%)14,
- Percent Daily Values are based on a 2,000 calorie diet
