Updated Apr 7, 2017Chatelaine
- 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.
NutritionCalories 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
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.