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


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


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.


*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 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

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15 Responses to “Chicken Milanese with Arugula Salad”

  1. 1

    ABowlOfMush — November 12, 2009 @ 8:48 am

    Great dinner Idea! Will be bookmarking this!

  2. 2

    Jessica @ How Sweet It Is — November 12, 2009 @ 8:52 am

    I love finding new *good* chicken recipes. Also, love arugala. So good!

  3. 3

    Elle — November 12, 2009 @ 8:58 am

    Beautiful! One can never have enough recipes for quickie chicken dinners. Looks great–and in case anyone’s on the fence? Cool, lightly dressed greens over warm chicken is out of this world good.

  4. 4

    Meeta — November 12, 2009 @ 10:52 am

    oh i really like chicken breaded like this. crispy on the outside and moist and succulent on the inside.

  5. 5

    Theresa — November 12, 2009 @ 11:26 am

    Beautiful photo, and this recipe looks great! I’ve made chicken milanese (and pork milanese) dozens of times, but never baked. I like the idea of doing it lighter. I will definitely have to try this!

  6. 6

    Jessica — November 12, 2009 @ 2:34 pm

    This is my kind of weeknight meal!
    I’m enjoying your new blog Lori. Great idea!

  7. 7

    Esi — November 12, 2009 @ 7:29 pm

    This is one of my favorite dinners. I have made it many times!

  8. 8

    Jen @ My Kitchen Addiction — November 12, 2009 @ 9:35 pm

    Yum… Sounds like a great meal. Definitely looks (and sounds) cover-worthy to me!

  9. 9

    Katrina — November 13, 2009 @ 5:45 pm

    Sounds de-lish! I love that you’re doing this, Lori.

  10. 10

    Aggie — November 14, 2009 @ 10:54 am

    I remember this cover! looks delicious! Thanks for reminding me to make it! :)

  11. 11

    Louise — November 14, 2009 @ 1:11 pm

    Another successful post Lori. So glad to know I’m not the only one that saves stacks of food magazines. I too am so glad you have created this fruitful blog…It’s WINNER!!!

  12. 12

    Deborah Mele — November 23, 2009 @ 10:39 am

    I have been making similar recipes for almost 20 years since I first lived in Milan and it is one of my favorite ways to prepare chicken.

  13. 13

    Katie @ goodLife {eats} — December 11, 2009 @ 8:39 pm

    I made this a few weeks ago to use up arugula from our garden and it was great! Thanks for the idea, and you’re right the chicken is so moist! I used herbed breadcrumbs because that’s what I had and added some lemon pepper seasoning to it.

  14. 14

    Rachael — March 8, 2011 @ 12:52 pm

    An absolute necessary addition to make this dish go from good to phenominal:

    Cook down about 1/2 cup of balsamic vinegar with 1 or 2 tbl sugar or honey till it’s thickened to about 1/3 cup. Drizzle over the salad after you plate.

    • Lori Lange replied: — March 10th, 2011 @ 2:38 pm

      Great idea!

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