Fish Tacos with Red Cabbage Slaw Recipe

2      Reviews by:    Marty Davis   Fish Tacos with Red Cabbage Slaw Recipe uses red cabbage, carrots, cilantro, scallions, yogurt, lime juice, adobo sauce, Tajin spice, fish, adobo seasoning, cumin, tortillas, and salsa verde in creating this tasty fish taco recipe. Food Category:    Seafood Cuisine Origin:    West Coast    Servings:4 Nutrition facts:238 calories2.5 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   10 Minutes Total Time:   25 Minutes

INGREDIENTS

• Cooking spray
• 2 cups shredded red cabbage
• 3/4 cup carrots, matchstick cut
• 1/3 cup fresh cilantro, chopped
• 2 medium scallions, sliced
• 1/3 cup plain fat free yogurt
• 2 tsp fresh lime juice
• 1 tsp adobo sauce
• 1 tsp Tajin spice (chili-lime seasoning), divided
• 1 lb. mahi mahi or halibut, without skin
• 1 tsp adobo seasoning
• 1/2 tsp ground cumin
• 8 1oz corn tortilla
• 8 tbsp salsa verde
• 1/2 medium lime, cut into wedges (optional)

DIRECTIONS

• To make slaw, combine cabbage, carrots, cilantro, scallions, yogurt, lime juice, adobo sauce, and 1/2 tsp Tajín. Set aside.
• Spray a ridged grill pan with nonstick spray and heat over high. Sprinkle fish with adobo seasoning, cumin, and remaining 1/2 tsp Tajín. Spray fish with nonstick spray.
• Transfer fish to grill pan. Cook, turning once, until fish is just opaque throughout, about 3 minutes per side.
• Break fish into chunks and divide among tortillas. Top each with a slightly heaping 1/4 cup slaw and 1 tbsp salsa verde. Serve with lime wedges (if using) to squeeze over top. Serving size: 2 tacos. Notes: If you can't find adobo sauce on its own, take some from a can of chipotle peppers in adobo sauce.

HOME