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Fish Tacos with Cabbage Slaw

Fish Tacos with Cabbage Slaw

Category: Cabbage

Fish Tacos with Cabbage Slaw

Ingredients

  • 4 cups very thinly sliced green cabbage
  • 1 cup chopped plum tomatoes
  • 1/3 cup thinly sliced green onion
  • ¼ cup chopped fresh cilantro
  • 2 table spoons fresh lime juice
  • 5 teaspoons extra virgin olive oil (divided)
  • ½ teaspoon salt (divided)
  • 1lb Fish filets or sub Tempeh
  • 1 teaspoon chili powder
  • 8 6-inch corn tortillas
  • Sliced radish for garnish (optional)

Instructions

  1. Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
  2. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
  3. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
  4. Garnish with a few thin radish slices
6.4.5
https://goodlifeorganics.org/fish-tacos-with-cabbage-slaw/

Filed Under: Cabbage Tagged With: avocado, cabbage, main dish, summer, tacos, tomato

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