Ingredients
-
4
-
4
-
1/4 - 1/3
-
2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Fish Tacos and Cilantro Coleslaw, 20 Minutes Max,This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.,I made this for dinner using what I had on hand. Beer battered fish fillets, a little extra jalapeo, a little less juice from my lime, dried cumin. I didn’t have any cabbage, and frankly am not a big cabbage fan any way. So I mixed all the dressing ingredients and spread it on the warm tortillas, added the fish fillets and topped it with shredded lettuce. Next time I will make it this way again, as we really enjoyed them.,Something is seriously wrong with the nutrition on this dish.First, I searched for calories on battered fish fillets (frozen) and the LOWEST I found was 205 calories. Second, the recipe states it makes one serving, which would mean that a serving size is 4 tacos. 4 tacos for 176.8 calories? Impossible! The lowest calorie flour tortillas I can find are 50 calories… which would be 200 just for the tortillas! SMH
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Steps
|
1
Done
|
Bake Fish Fillets According to Package Directions. |
|
2
Done
|
Wrap the Tortillas in Aluminum Foil and Place Them in the Oven to Heat. |
|
3
Done
|
or Heat Them at the Last Minute in a Microwave in Plastic Wrap. |
|
4
Done
|
Shred or Chop the Cabbage. |
|
5
Done
|
in a Medium Bowl, Combine the Cabbage With All the Remaining Ingredients. |
|
6
Done
|
Cut Each Hot Fish Fillet Into 6-8 Pieces, Then Pile Into a Hot Tortilla With Lots of Slaw. |
