Cabbage Leaf Fish Tacos
5
- Prep Time15 min
- Total Time35 min
- Makes4 servings
Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon.
For a change of pace (and an easy extra serving of vegetables!), use cabbage leaves instead of tortillas to cradle crispy corn chip-crusted baked fish. Garnished with tangy slaw, creamy avocado, cilantro and pickled jalapenos, this quick, weeknight-friendly dinner is not only healthy and cruciferous, but also absolutely delicious.—Camilla Wynne
Ingredients
1 lb white fish fillets
1/2 cup mayonnaise
Zest and juice of 1 lime
1/2 tsp salt
1/2 tsp pepper
1 1⁄4 cups finely crushed tortilla chips
1 tsp chili powder
8 leaves of red cabbage, from small cabbage
1 1⁄2 cups shredded red cabbage
1 carrot, grated
2 green onions, thinly sliced
1 avocado, sliced
1/3 cup cilantro leaves
1/4 cup pickled jalapenos
Instructions
Preheat oven to 400F. Pat dry fish with paper towels and cut into sticks about 5 in. x 1 1⁄2 in.
In a medium bowl, whisk mayonnaise with lime zest and juice, salt and pepper. Transfer half of mixture to a shallow bowl. Place crushed chips and chili powder in another shallow bowl, stirring to combine. One at a time, dip fish sticks in mayonnaise mixture, then roll in chips to coat. Transfer stick to a parchment-lined baking sheet. Repeat with remaining fish sticks.
Bake fish for 15 to 20 min, until lightly browned and easily flaked with a fork.
Meanwhile, set aside whole cabbage leaves for taco shells. Add shredded cabbage, carrot and green onions to the bowl with remaining mayonnaise mixture; toss to combine.
Serve fish in cabbage leaves topped with slaw, avocado, cilantro and pickled jalapenos.
Kitchen tip
Serve with your favourite taco toppings—queso fresco, salsa or hot sauce.
Find more cozy and filling cabbage recipes.
Get more of our best taco recipes.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
