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–+ servings

Fish Tacos with Red Cabbage, Jalapeño & Lime Slaw Dinner Recipe

Enjoy a light yet flavorful dinner with these broiled fish tacos, topped with a crunchy red cabbage slaw and a zesty lime garlic crema.
This recipe skips the deep fryer, offering a healthier alternative without compromising on taste.
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Cook Time 25 minutes
Course Dinner
Cuisine Mexican-Inspired
Servings 4

Equipment

  • Rimmed baking sheet
  • Microplane or grater

Ingredients
  

  • ½ cup sour cream or plain Greek yogurt
  • 1 garlic clove grated on a Microplane or minced
  • 2 limes
  • 1 1/4 teaspoons kosher salt plus more as needed
  • ½ small head red cabbage thinly sliced (about 4 cups)
  • ¼ cup thinly sliced scallions white and green parts
  • 1 to 2 jalapeños to taste, seeded and minced
  • 2 tablespoons extra-virgin olive oil plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 12 ounces skinless flaky white fish such as hake or flounder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Corn tortillas
  • Sliced avocado optional
  • Fresh cilantro leaves

Instructions
 

  • Make the Lime Garlic Crema: Combine the sour cream and garlic in a small bowl. Grate the zest of one lime into the mixture and add the juice from the lime. Add salt to taste, stir well, and set aside.
  • Prepare the Red Cabbage Slaw: Toss together the red cabbage, scallions, and minced jalapeños in a large mixing bowl. Add 2 teaspoons of lime juice and the olive oil. Season with ½ teaspoon of salt and black pepper, stirring to coat the vegetables evenly. Set this aside for later use.
  • Season and Broil the Fish: Move an oven rack to about 4 to 6 inches below the broiler and preheat the broiler to high. In a small bowl, mix together the cumin, chili powder, and ¾ teaspoon of salt. Rub this spice blend over the fish, ensuring it's evenly coated. Lightly drizzle the fish with olive oil, then place it on a rimmed baking sheet. Broil the fish for 3 to 4 minutes per side, flipping halfway, until cooked through and flaky.
  • Warm the Tortillas: Heat the tortillas briefly, either directly over an open flame until slightly charred or in a hot skillet until softened.
  • Assemble the Tacos: Use a fork to break the broiled fish into small chunks. Place the fish on the warmed tortillas, then top with a generous serving of the red cabbage slaw. Drizzle with the lime garlic crema and, if desired, add slices of avocado. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra citrus kick.

Notes

  • For a quicker version, substitute the homemade slaw with pre-shredded cabbage and store-bought salsa.
  • Experiment with different fish types for varied flavors.
  • Adjust jalapeño quantity to control the heat level.
Keyword Broiled fish tacos, dinner recipe, Easy dinner recipes, Healthy fish tacos, quick dinner ideas, Red cabbage slaw tacos
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