Tropical fish tacos
By Chatelaine14
PREP TIME
30 min
TOTAL TIME
35 min
Makes
4 Servings
Tropical fish tacos recipe Photo, Roberto Caruso and Sian Richards
Add some zest to dinner tonight with a taste of the tropics; full of fresh flavours, these tacos are a family-friendly dish that you'll come back to again and again.
Ingredients
- 1/4 cup sour cream
- 1 tsp lime zest
- 2 serrano chilies , seeded and minced
- 2 cups finely shredded red cabbage
- 1/2 cup finely sliced red onion
- 1/4 cup lime juice
- 400 g cod fillets
- 1/2 tsp salt
- fresh pepper
- 2 tbsp canola oil
- 8 soft flour tortillas
- 1 cup chopped pineapple
- 1/4 cup cilantro leaves
Instructions
- 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.
Chatelaine Quickies: Roadside fish tacos
Nutrition (per taco)
- Calories
- 187,
- Protein
- 12 g,
- Carbohydrates
- 20 g,
- Fat
- 7 g,
- Fibre
- 1 g,
- Sodium
- 399 mg.
- Good source of
- folate
Wine Pairings
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.
