Fresh tomatoes and avocados combine with sautéed cabbage in these healthy Fish Tacos with Sautéd Cabbage.
When it comes to fish tacos, I am a purist. I like mine as simple as can be with fresh flavors. When creating fish tacos you can take a few different routes with the fish.
It can be battered and fried, sauteed, or even grilled. Honestly, I like it all three ways, though if you want to go lighter, sauteed or grilled is your best option.
After deciding on how to handle your fish for your fish tacos, then you next decision is toppings. Toppings range from coleslaw style, smokey sauces, creamy sauces, tomatoes, salsa, avocado, and crema to name a few!
If you start googling fish tacos, you will find that people are pretty adamant about how to make them and what should be on them.
According to Rachel Aron’s at Slate, they have to be fried, though I think that Bobby Flay makes a pretty good plea for having them grilled, Bobby Flay’s Grilled Fish Tacos, and the fish tacos in today’s recipe, show how excellent and easy they can be just simply sautéed. Honestly, I’ve never met a fish taco that I didn’t love!
I found this recipe in Mark Bittman’s, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living – a cookbook I definitely don’t cook from enough. I find it so useful when I’m looking for recipes that have smaller quantities of meat/protein and larger quantities of fruits/vegetables.
What I like about this recipe:
What I liked about this recipe is that instead of the traditional more coleslaw style of cabbage, this cabbage is sautéed. It makes it a little more warm-ish for a winter taco.
I also like that the cooked fish is stirred back into the cabbage, so the flavors combine as opposed to a fish and then a topping.
The only thing I changed was that I omitted the chili powder, I just wanted this to be really clean and fresh tasting and I was afraid the chili powder would overpower the fish and cabbage.
More Taco Recipes
- Shrimp Tacos with Mango and Black Bean Salsa
- Thai Beef Steak Tacos
- Beef Tacos with Radish and Avocado
Fish Tacos with Sautéd Cabbage
- 3 tablespoons olive oil
- 1 fresh hot chile like jalapeño, seeded and minced, optional
- 8 ounces firm white fish cut into 1-inch chunks
- Salt and black pepper
- 1 head cabbage (about 1 1/2 pounds), cored and shredded
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- 1 tablespoon chili powder I omitted
- 12 corn tortillas
- 1 cup chopped ripe tomato or tomatillos
- 1 avocado skin and pit removed, cubed, optional
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chile pepper and the fish and sprinkle with salt and pepper. Saute until the fish is just cooked through, about 2 minutes. Remove from the pan and turn the heat to high.
- Add 1 tablespoon of oil to the skillet with the cabbage, 1 tablespoon of water, and salt and pepper. Cook, stirring until the cabbage begins to wilt, about 5 minutes. Turn off the heat and add the cilantro, lime juice, chili powder (if using), and fish. Taste and adjust the seasonings.
- Warm the tortillas one at a time in a dray skillet over medium heat, just a few seconds each side. Scoop the fish cabbage mixture into each tortilla and top with tomato and avocado.