Cajun-Style Fish Tacos
Taco night just got better.
Best Health magazine, September 2013;
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 radishes thinly sliced (or substitute thinly sliced celery)
- 12 oz cod or tilapia fillets (or use any firm white fish, such as haddock)
- 2 cups red cabbage finely shredded
- 1/2 sweet yellow pepper thinly sliced
- 1/2 cup fresh cilantro leaves chopped
- 1/2 tsp chili powder
- 2 tbsp lime juice divided
- 1 tsp vegetable oil
- 2 green onions thinly sliced
- 8 small soft tortillas (6-in.)
- 1/2 ripe avocado peeled and diced (or sliced)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, combine vegetable oil, chili powder, 2 tsp (10 mL) of the lime juice, and salt and pepper to taste; add fish, turning to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 6 minutes.
- Meanwhile, in another bowl, combine cabbage, yellow pepper, green onions and cilantro with remaining lime juice, and add salt and pepper to taste.
- Top tortillas with equal amounts of coleslaw. Break fish into chunks; divide among tortillas. Top with diced avocado and radish slices. Serve with a dollop of light sour cream and a splash of hot sauce, if desired.
Recipe Notes
Per serving: 361 calories, 26 g protein, 10 g fat (2 g saturated fat), 40 g carbohydrates, 7 g fibre, 40 mg cholesterol, 472 mg sodium.
