Fish Tacos with Cilantro Slaw

19 30 340
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 6
Fish Tacos with Cilantro Slaw
Health Highlights

Ingredients


1 whole lime(s) Lime juice (fresh) (for the sauce)
2 clove(s) Garlic (quartered; for the sauce)
1 bunch Cilantro (coriander) (for the sauce)
1/2 bunch Green onion (half coarsely chopped; for the sauce)
1 1/2 tsp Cumin (for the sauce)
1/2 tsp Sea Salt (for the sauce)
2 tbsp Extra virgin olive oil (for the sauce)
1 tbsp Water (for the sauce)
454 gm Wild Atlantic halibut (or white fish of choice; skinless, cut into 1-inch chunks)
4 cup Coleslaw mix (bag of pre-shredded; for cilantro slaw)
1/2 bunch Green onion (and half finely chopped; for cilantro slaw)
1 whole lime(s) Lime juice (fresh) (for cilantro slaw)
1 tbsp Extra virgin olive oil (for cilantro slaw)
1/2 tsp Sea Salt (for cilantro slaw)
2/3 cup Greek yogurt, plain, 1% M.F. (organic)
1 whole lime(s) Lime juice (fresh)
1 pinch Sea Salt
12 medium tortilla(s) Tortilla, corn (8-12, organic, warmed)
454 gm Salsa verde, ready to serve (1 jar)

Instructions


  1. In a food processor or high-powered blender add the lime juice, garlic, cilantro, coarsely, green onion, cumin, and salt and pulse until roughly chopped.
  2. Add 2 tablespoons of olive oil and 1 tablespoon of water and continue to pulse until the mixture becomes a chunky sauce. Remove 1 tablespoon of the sauce and set aside.
  3. Toss the halibut in a bowl with sauce and set aside.
  4. In a large bowl, toss the remaining 1 tablespoon of cilantro sauce with the coleslaw blend, finely chopped green onion, lime juice, olive oil, and sea salt.
  5. In a small bowl, stir together the Greek yogurt, the juice of the remaining lime, and a pinch of sea salt.
  6. Heat an oiled large nonstick skillet over medium-high heat. Add fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes.
  7. Transfer the fish to a plate and cook the remaining fish, if necessary.
  8. To serve, add the yogurt sauce, coleslaw, fish, and salsa verde to the tortillas. 
     

Notes:

Quick Tip:

  • Time Saver: Prepare the cilantro sauce the night before and allow the fish to marinate in the sauce overnight in a covered bowl in the refrigerator. 

Nutrition Facts

Per Portion

Calories 340
Calories from fat 95
Calories from saturated fat 13.4
Total Fat 10.6 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.9 g
Cholesterol 38 mg
Sodium 1225 mg
Potassium 874 mg
Total Carbohydrate 42 g
Dietary Fiber 7.4 g
Sugars 7 g
Protein 22.6 g

Dietary servings

Per Portion


Grain 1.9
Meat 0.8
Milk Alternative 0.2
Vegetables 2.1

Energy sources


Pygal45%466.8452002998934182.4312417132241328%331.0315737917108267.815903034181627%314.9488390732158136.1068003749360945%28%27%CarbohydratesFatProtein

Meal Type(s)

Main




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