Fish Tacos with Colorful Cabbage Slaw
Fresh fish, colorful red cabbage slaw, and sweet mango come together in these vibrant tacos for a balanced and flavorful summer meal. Served on a carb-conscious tortilla and topped with fresh herbs, they are a light yet satisfying option for weeknight dinners or warm-weather gathering.
Servings 4
Calories 312kcal
Ingredients
- 12 small white flour tortillas Carb-balanced tortillas
- 1 1/2 lb cod swordfish, or any mild fish that holds its shape
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
Colorful Slaw
- 1/2 pound red cabbage finely shredded
- 1 orange peeled and cut into 1/2" cubes
- 2 T. chopped cilantro
- 3 T lime juice
- 3 T olive oil
- 2-3 T jalapeno; finely diced
Instructions
- Line a large baking sheet with parchment paper.
- In a small dish, combine seasonings: cumin, cayenne pepper, salt, and pepper.
- Toss fish together with spices until well-coated. Place fish on a baking sheet lined with parchment paper.
- Lightly drizzle fish with olive oil. Bake at 350F degrees for 10 minutes.
Colorful Slaw
- Add cabbage to a medium bowl and toss with chopped orange, cilantro, jalapeno, olive oil, and lime juice.
- Remove fish from oven and arrange on a flour tortilla and top with red cabbage slaw.
Nutrition
Serving: 1servings | Calories: 312kcal | Carbohydrates: 31.3g | Protein: 26.5g | Fat: 10.8g | Saturated Fat: 2.7g | Fiber: 22.6g | Sugar: 4.8g
