Fish Tacos with Cabbage Slaw
The holidays are officially over! I have been back home in Vancouver for about a week now and after spending a week eating all my mom’s delicious food, I was happy and relaxed but felt slightly sluggish! After an extended period of unhealthy eating I never feel hungry and never know what to cook so Jeff was in charge of the menu and the cooking last week! These fish tacos left me feeling satisfied and were definitely refreshing after the meat heavy meals of the holidays!
Not only is this recipe refreshing and delicious, its also super fast and a perfect week night meal! All in all it takes about 25 minutes of active time. Shred and coat the cabbage in lemon juice about an hour before you want to eat and if you use frozen fish like we did make sure to place it in a ziploc bag and thaw it in a bowl of lukewarm water while your cabbage sits in the lemon juice. Leaving the cabbage in the lemon juice in for about an hour will result in a softer texture which is perfect for a taco!
- 4 for dinner
- 15 minutes + marinating
- 10 minutes
Ingredients
- 2 basa fillets (or another white fish)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp flour
- salt + pepper
- 1/4 head of red cabbage
- 2 tbsp lemon juice
- 2 tbsp plain yogurt
- 1 tbsp mayo
- 4 soft corn tortillas
- Green onions, red onions, avocado to top (optional)
Directions
- Using a food processor and the slicing/chopping disc, shred the cabbage. If you do not own a food processor, slice the cabbage as thinly as possible.
- Coat the cabbage in lemon juice and leave it to marinate for an hour.
- Mix together the cumin, paprika, onion powder, garlic powder, flour, salt and pepper.
- Coat the fish with the flour/spices mixture.
- Heat a small amount of oil in a pan and pan fry the fish until the center reaches 160 F, about 3-4 minutes on each side.
- Transfer to a plate and shred the fish in large chunks with a fork.
- Mix the yogurt and mayo in with the cabbage and lemon juice.
- Assemble the taco by placing the slaw on the tortilla followed by the shredded fish and toppings of your choice.
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