Fish Tacos with Sautéd Cabbage
These Fish Tacos with Sautéed Cabbage can be on your table in under 30 minutes!
Servings 4 servings
- 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.
Corn or flour tortillas would work.
You could also substitute shrimp for the fish.
Calories: 473kcal | Carbohydrates: 56g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 145mg | Potassium: 1100mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 102.8mg | Calcium: 182mg | Iron: 3.2mg