Fish Tacos with Cumin Cabbage and Salsa

Marinade the ﬁsh in the olive oil, lime juice, salt, and pepper while you prepare the cumin cabbage and the salsa.
To make the cumin cabbage, mix the Greek yogurt, cumin, and salt in a large mixing bowl until well combined. Add the shredded cabbage and continue mixing, until the cabbage is lightly coated in the yogurt mixture.
To make the salsa, add the tomatoes, onions, jalapenos, cilantro, lime juice, olive oil, and salt to a medium mixing bowl and mix until well combined.
To cook the ﬁsh, grill for about 3 minutes on each side, until cooked. Or, you can bake the ﬁsh at 400°F for 10-15 minutes, until it is cooked through and ﬂakes easily with a fork. Cut or ﬂake the ﬁsh into bite-sized pieces to make serving easier.
To make the tacos, portion a spoonful of salsa and cumin cabbage onto each tortilla, along with a small garnish of ﬁsh, evenly diving the toppings among the 12 tortillas.

Banner Image:

FishTacoswithCuminCabbageandSalsa_KT.jpg

Grain:

Corn [1]

Ingredients:

Fish Tacos

1 ½ pounds white ﬁsh (such as cod or tilapia)

2 tablespoons olive oil

Juice of 1 lime

¼ teaspoon salt

⅛ teaspoon pepper

12 small whole grain corn tortillas, warmed

Cumin Cabbage

⅓ cup plain Greek yogurt

2 tablespoons ground cumin

½ teaspoon salt

⅓ small head of purple cabbage, shredded (about 3 cups)

Salsa

2 small-medium tomatoes, chopped

1 small red onion, ﬁnely chopped

2 jalapenos, seeded, ribs removed, and ﬁnely chopped

¼ cup chopped fresh cilantro

Juice of 1 lime

1 tablespoon olive oil

¼ teaspoon salt

Active time:

30 minutes

Yield:

12 tacos

Nutrition:

Calories: 330, Total Fat: 10g, Saturated Fat: 1g, Sodium: 480mg, Carbohydrate: 36g, Fiber: 6g, Total Sugar: 8g (Added Sugar: 0g), Protein: 27g

Author:

An Oldways recipe, courtesy of Kelly Toups

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating:

Description:

This simple ﬁsh taco recipe is inspired by the Mexican ﬁsh tacos served throughout Southern California. The cumin cabbage and the salsa can both be made ahead of time and refrigerated in covered containers, and the ﬁsh can marinate the day before cooking as well, so that when it’s dinner time you just need to cook the ﬁsh and assemble the tacos.

Serving Size:

2 tacos