Cabbage Leaf Fish Tacos
3
- Prep Time15 mins
- Total Time35 mins
- 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.