Tropical fish tacos
14
- Prep Time30 mins
- Total Time35 mins
- Makes4 Servings
Tropical fish tacos recipe Photo, Roberto Caruso and Sian Richards
Add some zest to dinner tonight with a taste of the tropics; full of fresh flavours, these tacos are a family-friendly dish that you'll come back to again and again.
Ingredients
1/4 cup sour cream
1 tsp lime zest
2 serrano chilies, seeded and minced
2 cups finely shredded red cabbage
1/2 cup finely sliced red onion
1/4 cup lime juice
400 g cod fillets
1/2 tsp salt
fresh pepper
2 tbsp canola oil
8 soft flour tortillas
1 cup chopped pineapple
1/4 cup cilantro leaves
Instructions
STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.
Chatelaine Quickies: Roadside fish tacos
Nutrition (per taco)
Calories 187, Protein 12g, Carbohydrates 20g, Fat 7g, Fibre 1g, Sodium 399mg.
Good source of folate.
Wine Pairings
Zesty fish tacos Pair it with: A light white. A little lower in alcohol, with just a touch of sweetness, this soft, delicate white wine has appealing aromatics of fresh grapes and lemon zest on the bouquet, making it a natural for fish tacos. Our pick: Gatão Vinho Verde, Portugal, $10.