Ingredients
Scale
- 1 lb white fish fillets
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Season fish with chili powder, cumin, salt, and pepper.
- Heat olive oil in a pan and cook fish for 3-4 minutes per side.
- Mix cabbage, cilantro, and lime juice to make the slaw.
- Warm tortillas in a dry pan for 30 seconds each.
- Assemble tacos with fish and slaw.
Notes
- Use fresh lime juice for best flavor.
- Substitute corn tortillas with flour tortillas if preferred.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg