Cabbage Leaf Fish Tacos


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Cabbage Leaf Fish Tacos

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


  • 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


  • 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.

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