CentMenu / Dinner · Lunch
Fish tacos with cabbage slaw
Pan-fried white fish and crunchy yogurt slaw fill warm corn tortillas.
PescatarianNo gluten ingredients
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) frozen white fish fillets
- 12 corn tortillas
- 14.11 oz (400 g) white cabbage
- 1 carrot
- 4.23 oz (120 g) plain yogurt
- 1 lime
- 1¾ tbsp (25 ml) sunflower oil
- 1 tsp (2 g) ground cumin
- 1¼ tsp (3 g) sweet paprika
- ½ tsp (3 g) salt
Let’s cook
Thaw 1.06 lb (480 g) frozen white fish fillets in the fridge overnight and pat dry; cut into strips and coat with 1 tsp (2 g) ground cumin, 1¼ tsp (3 g) sweet paprika and ¼ tsp (1.5 g) salt.
Thinly shred 14.11 oz (400 g) white cabbage and grate 1 carrot; mix with 4.23 oz (120 g) plain yogurt, the juice of 1 lime and ¼ tsp (1.5 g) salt.
Heat 1¾ tbsp (25 ml) sunflower oil in a skillet over medium heat; cook the fish for 3–4 minutes per side, until it reaches 145 °F (63 °C).
Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side; fill with the fish and slaw.