From the library
Fish Tacos
Fish tacos are a fun way to add fish to your meal. Green cabbage gives some crunch and extra nutrients.
Makes 4 portions10 steps
205
kcal · per 2 tacos
24g
Protein
21g
Carbs
3g
Fat
Ingredients
- 1 red onion, chopped
- 1/2 cup cilantro, chopped
- 1 cup green cabbage, sliced and chopped
- 4 (4-ounces each) tilapia fillets (or any white fish)
- 1 teaspoon chili powder (more or less to taste)
- 8 small corn tortillas
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Clean and chop onion, cilantro, and cabbage.
- Mix in a bowl and set aside.
- Coat the baking sheet with cooking spray.
- Lightly sprinkle fish fillets with chili powder and place on the baking pan.
- Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked.
- You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork.
- Lightly fry tortillas on an oiled griddle or skillet, or heat tortillas in the microwave oven for just a few seconds until softened and hot.
- Fill tortilla with fish, cabbage, onion, and cilantro and fold in half.
- Serve with salsa and citrus slices, if desired.
USDA MyPlate Kitchen — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food · public domain
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