Fish Tacos with Vegetable Slaw
Fish tacos are very popular on the West Coast because of the area’s access to incredible seafood and a lifestyle that supports hand-held foods eaten on the run. You would be amazed at the variety of tacos available right on the beach in many areas of California.
Any firm-flesh fish such as salmon, haddock, or sea bass would be luscious with the fresh salsa and mild tortilla.
Makes
Serving size
Ingredients
Slaw:
2 cups red cabbage, finely shredded
1 carrot, shredded
3 radishes, grated
2 tablespoons apple cider vinegar
Juice of 1 lime
1 teaspoon honey
1 teaspoon fresh cilantro, chopped
Tacos:
4 (6-inch) flour tortillas
8 ounces halibut fillet, cooked
Instructions
To prepare slaw:
- In a medium bowl, toss together the cabbage, carrot, radishes, vinegar, lime juice, honey, and cilantro until well mixed.
- Place the bowl in the refrigerator for 1 hour to let the flavors mellow.
To prepare tacos:
- Place the tortillas on a clean work surface. Divide the fish evenly among them, then top with the slaw.
- Fold the tortillas over the fish and serve.
Cooking Tip
Most commercially prepared fish tacos use soft tortillas, but you can use a crisp corn taco shell instead. With this change, you can cut the phosphorus and potassium by about 10 mg each per serving.
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
