DinnerMexican-inspiredQuickBudget FriendlyHigh ProteinFamily Friendly
Baked White Fish Tacos with Tangy Cabbage Slaw
Tender baked white fish tucked into warm corn tortillas with crisp cabbage, carrot, and Greek yogurt slaw.
- Calories
- 560
- Protein
- 39g
- Carbs
- 64g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 33 min total
- white fish filletpatted dry16 oz
- corn tortilla8
- green cabbagethinly sliced12 oz
- shredded carrot6 oz
- greek yogurt8 tbsp
- apple cider vinegar4 tsp
- garlicminced1 clove
- olive oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Heat the oven to 425F. Thinly slice the cabbage, mince the garlic, and set aside a clean board for the cooked fish.
- 2Pat the fish dry without rinsing it. Season both sides with kosher salt and black pepper, then place it on an oiled baking sheet. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Bake the fish for 10-14 minutes, until it flakes easily and the thickest part reads 145F (63C) on an instant-read thermometer.
- 4While the fish cooks, stir the Greek yogurt, apple cider vinegar, half of the minced garlic, and a pinch of kosher salt and black pepper together. Toss with the cabbage and shredded carrot, then taste and adjust with salt or vinegar.
- 5Warm the tortillas in a dry skillet over medium-low heat for 20-30 seconds per side, until pliable and lightly toasted. Fill them with the fish and slaw and serve immediately.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.