| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound flaky white fish fillets, such as haddock, halibut or cod
- 1 lime, zested and juiced
- 1/2 teaspoon pimenton
- 2 cloves garlic, smashed
- 1/4 cup canola or vegetable oil
- Kosher salt
- 1/2 head savoy cabbage, shredded
- 3 scallions, sliced thinly on the bias
- 1 jalapeno, minced, optional
- 1/4 to 1/2 cup white vinegar
- 2 tablespoons honey
- 1/4 cup canola oil
- Kosher salt
- 8 flour tortillas
- 1 avocado, halved, pitted and flesh sliced
Instructions
- Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
- Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
- In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
- To cook and assemble:
- Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
- Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
- While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
- Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 707 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 18 g |
| Cholesterol | 26 mg |
| Sodium | 844 mg |
Reviews
Simple and delicious!! Love it
Just watched the video included above and I have a question……. do we put her Baked Beans over the fish taco or……..?
Video is for baked beans, not fish tacos.
So good kids love
It
It
Very tasty. Love the cabbage!
I choose to cook the fish, salmon & striped bass, on the grill and wished I had reserved enough of the marinade to pour over the fish before serving. Grilling didn’t allow the flavor of the marinade to come through as much as baking. Slaw was very favorable.
Yummy!
This was EXCELLENT! Simple and delicious! I could not find my garlic, so I used garlic powder. Added just a touch of fajita seasoning. Served with tortillas, coleslaw mix topped with a spicy, creamy salsa and black beans! WHOLE family LOVED!
Yum
These were excellent, we made them with Rock Fish and Salmon. Both tasted good, salmon took 20 min to cook. We served with Guacamole, salsa and it was yummy!