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Fish Tacos with Zucchini-Radish Slaw

Fish Tacos with Zucchini-Radish Slaw

Oxygen Magazine

Ingredients:
6 oz white fish (halibut, cod, tilapia)
4 corn tortillas
½ zucchini
3 radishes
1 small head of red cabbage
½ cup corn, cooked and cooled

Dressing:
Juice of 1 lime
¼ cup balsamic vinegar
1 tbsp olive oil
1 tsp honey
1 tbsp minced red onion
¼ cup chopped cilantro

Instructions:

1. Preheat oven to 300°F. Set fish and tortillas aside. Shred the zucchini, radishes and cabbage with a food processor or hand grater.

2. Combine dressing ingredients in a bowl. Divide in half into two separate bowls. Use one bowl to marinate the fish; coat both sides evenly. Toss the rest of the dressing with the shredded zucchini, radishes, cabbage and corn.
3. Heat a skillet on medium-high heat. Drizzle some water on the skillet; when the water sizzles, place the fish in the skillet and cover with the marinade. Cook about 3 minutes. Flip the fish and cook 2 more minutes, or until the fish flakes when cut with a fork.

4. While fish is cooking, place tortillas on a baking tray and bake for 3 minutes until crispy. You can also heat tortillas in a dry skillet to get the same effect. Divide the slaw amongst the tortillas and top with grilled fish. Serve.

Nutrients per serving:
Calories: 358

Total Fats: 10 g

Cholesterol: 27 mg

Sodium: 145 mg

Carbohydrates: 44 g

Dietary Fiber: 5 g

Sugars: 11 g

Protein: 23 g

Iron: 2 mg

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