Tropical fish tacos

Prep 30 min
Total 35 min
Makes 4 Servings



1/4 cup
1 tsp
serrano chilies, seeded and minced
2 cups
finely shredded red cabbage
1/2 cup
finely sliced red onion
1/4 cup
400 g
1/2 tsp
fresh pepper
2 tbsp
canola oil
soft flour tortillas
1 cup
chopped pineapple
1/4 cup


  • STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
  • PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
  • ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.


Calories 187, Protein 12 g, Carbohydrates 20 g, Fat 7 g, Fibre 1 g, Sodium 399 mg. Good source of folate

Chatelaine Quickies: Roadside fish tacos

Wine Pairings

Wine Gatao Vinho Verde Portugal

Zesty fish tacos
Pair it with: A light white.
A little lower in alcohol, with just a touch of sweetness, this soft, delicate white wine has appealing aromatics of fresh grapes and lemon zest on the bouquet, making it a natural for fish tacos.

Our pick: Gatão Vinho Verde, Portugal, $10.

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