Fish Tacos with Cabbage and Lime

Cover recipe- Everyday Food, Fish Tacos with Cabbage and Lime: May 2010

This issue of EveryDay Food  focused on Fast & Healthy:  40 Dishes in 30 Minutes or Less.  These Fish Tacos with Cabbage and Lime were part of that promo.  It’s  highlighting the need for quick, simple solutions, a short, nutritious ingredient list and delicious results.  Editor-in-Chief Anna Last supports getting the most out of ‘good’ convenience foods and producing wholesome meals in less than 30 minutes.  This recipe is highlighted as a “Special Diet” recipe… Gluten Free!  Not knowing anything at all about gluten free diets, I learned that most corn tortillas are gluten free.

See my notes below to see how this recipe turned out.

Print Print Recipe

Fish Tacos with Cabbage and Lime

Yield: Serves 4 (3 tacos per person)

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 Tablespoons extra-virgin olive oil
coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped

Directions:

1.  Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet.  Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
2.  Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage, cilantro and onion.  Serve with lime sour cream and lime wedges.

Tips:

*The recipe doesn't call for rinsing the fish, but I always rinse my fish and then pat it dry.
*It took a little longer for my fish to cook... more like 8 to 10 minutes in order to get it browned on top and opaque throughout.
*I didn't care for the method suggested of using tongs to heat the corn tortillas over a kitchen burner. I tried this, and the edges of the tortillas quickly charred (as pictured in the original photo). This made the tacos taste a little burnt in places. I'd much rather just heat them in the oven or even use taco shells instead. Flour tortillas would be a little bit sturdier, though not gluten free.

Nutritional Information per serving:
Serving size: 3 tacos
Calories per serving: 440
Fat per serving: 14.9g
Saturated Fat per serving: 4.2g
Fiber per serving: 6.9g
Protein per serving: 35.9g
Carbohydrates per serving: 42.8g

Source:  Everyday Food, May 2010

The results:

Although we enjoyed these, there are two things I’d do to enhance this recipe.  I’d leave out the onion and instead add a scoop of fresh salsa to the taco.  Topping it all off with either guacamole or chunks of avocado would really make them that much more delicious. As written, the recipe was okay… my family enjoyed it, but it could be better.  The addition of salsa and avocado wouldn’t create much more prep time either- you could still get it on the table quickly.

Did this recipe deserve the cover spotlight?

Yes.  It’s simple enough to get on the table quickly for those nights when you don’t have much time for preparing dinner.  It was easy to prepare and healthy too… just needed a boost with a little more flavor.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

8 Responses to “Fish Tacos with Cabbage and Lime”

  1. 1

    Krista — June 2, 2010 @ 10:49 am

    They look so pretty, Lori, but I’d have to go with your additions too. :-)

  2. 2

    Emily — June 2, 2010 @ 11:37 am

    They do look really pretty – lovely presentation. I’d be tempted to add the avocado too!

  3. 3

    Paula - bell'alimento — June 2, 2010 @ 11:41 am

    Love fish tacos & would def use your rec’s! Sounds like something to add to this weeks menu : )

  4. 4

    Maria — June 2, 2010 @ 1:33 pm

    Perfect summer meal. I agree with your suggestions:)

  5. 5

    The Italian Dish — June 3, 2010 @ 7:56 am

    Actually, fish tacos are my favorite! These look great.

  6. 6

    Aggie — June 8, 2010 @ 6:53 am

    These do look pretty! This cover inspired me recently to make salmon tacos…I love fish tacos but that day only had salmon! I agree that adding a little guac would make this one extra delicious!!

  7. 7

    Jen @ My Kitchen Addiction — June 8, 2010 @ 4:00 pm

    Fish tacos are one of my all-time favorites. This looks like a fun recipe, but I agree that adding a little extra flavor sounds like the way to go!

  8. 8

    Katie, Healthnut Foodie — June 20, 2010 @ 10:33 pm

    Hi Lori! This website is genius! Part of the reason I started my own blog (and am now writing a cookbook) is because I would get so frustrated looking at picture of food topped with heirloom tomatoes and fresh alfalfa sprouts when neither ingredient was listed! (I also hate the phrase “cook chicken until opaque throughout”, but that’s a separate rant.)

    I am hoping to attend the IFBC in August. If so, I would love to meet you! I will definitely be trying some of your recipes (either here or on recipegirl.com) soon!

    Thanks for sharing!

    Katie (http://healthnutfoodie.blogspot.com)

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