EASY Fish Tacos with Cilantro Slaw

19 35 354
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 6
EASY Fish Tacos with Cilantro Slaw
Health Highlights


454 gm Wild Atlantic halibut (skinless, cut into 1-inch chunks - any white fish will work)
1 whole lime(s) Lime peel (zest) (for cilantro sauce)
1 whole lime(s) Lime juice (fresh) (for sauce)
2 clove(s) Garlic (quartered, for cilantro sauce)
1 bunch Cilantro (coriander) (for cilantro sauce)
1/2 bunch Green onion (coarsely chopped, for cilantro sauce)
1 1/2 tsp Cumin
1 pinch Sea Salt (for cilantro sauce)
2 tbsp Extra virgin olive oil (for cilantro sauce)
1 tbsp Water, filtered (for cilantro sauce)
4 cup shredded Green cabbage (TIME SAVER: buy bagged and shredded)
1/2 bunch Green onion (finely chopped, for cabbage slaw)
1 whole lime(s) Lime juice (fresh) (for cabbage slaw)
1 tbsp Extra virgin olive oil (for cabbage slaw)
2/3 cup Greek yogurt, plain, 1% M.F. (for yogurt sauce)
1 whole lime(s) Lime juice (fresh) (for yogurt sauce)
1 tbsp Extra virgin olive oil (for cooking fish)
12 medium tortilla(s) Tortilla, corn (warmed)
454 gm Salsa verde, ready to serve


  1. Prepare cilantro sauce: In a food processor, or high-powered blender add lime zest, squeeze in the lime juice, garlic, cilantro, coarsely chopped scallions, cumin, and a pinch of salt, and pulse until roughly chopped. Add olive oil and water and continue to pulse until the mixture becomes a chunky sauce. Reserve 1 tablespoon of the sauce.
  2. Toss the halibut in a bowl with sauce and let marinate for 10 to 15 minutes.
  3. Prepare cabbage slaw: In a large bowl, toss the reserved cilantro sauce with the cabbage, finely chopped scallions, lime juice, and olive oil.
  4. In a small bowl prepare yogurt sauce, stir together the Greek yogurt, and the juice of the remaining lime.
  5. Heat an oiled large nonstick skillet (preferably ceramic) over medium-high heat.
  6. Add about half of the 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. Transfer the fish to a plate and cook the remaining fish.
  7. In warmed tortillas, place yogurt sauce, cabbage, fish, and top with salsa. ENJOY!

Nutrition Facts

Per Portion

Calories 354
Calories from fat 116
Calories from saturated fat 16.2
Total Fat 12.9 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.6 g
Cholesterol 38 mg
Sodium 815 mg
Potassium 859 mg
Total Carbohydrate 41 g
Dietary Fiber 7.5 g
Sugars 6.4 g
Protein 22.6 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.9
Meat 0.8
Milk Alternative 0.2
Vegetables 1.9

Energy sources


Meal Type(s)