Pan-Seared Fish Tacos with Cabbage Slaw and Lime
⏱ 20 min📊 Medium
mexican inspiredfreshlight
🔥
698 kcal
Calories
💪
57g
Protein
🍞
68g
Carbs
🥑
22g
Fat
✨ Micronutrients
Lean fish protein supports muscle buildingHigh-fibre from cabbage and corn tortillas
🥗 Dietary
Meat-freeEgg-freeGluten-free
🪴 Pantry staples
- lime1 whole
- extra virgin olive oil15 ml
- smoked paprika2 g
- garlic1 cloves
- fresh coriander10 g
🛒 You'll need to buy
- white fish fillet200 g
- cabbage150 g
- carrot80 g
- corn tortillas120 g
- greek yoghurt50 g
👨🍳 Method
- 1Note: this dinner uses fish and must only be eaten fresh within the Friday-Sunday batch window, cooked no earlier than Friday.
- 2Shred the cabbage and carrot finely into a bowl and toss with lime juice and a pinch of salt.
- 3Rub the fish fillet with crushed garlic, smoked paprika and a little olive oil.
- 4Heat the remaining olive oil in a pan over medium-high heat and sear the fish for 3-4 minutes per side until it flakes easily.
- 5Warm the corn tortillas in a dry pan for 20-30 seconds per side.
- 6Flake the fish into the tortillas, top with slaw, a dollop of Greek yoghurt and fresh coriander to serve.
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