Oven-Roasted White Fish Tacos with Cabbage Carrot Slaw
Flaky roasted white fish tucked into warm corn tortillas with a crisp, tangy cabbage-carrot slaw and yogurt drizzle.
- Calories
- 535
- Protein
- 42g
- Carbs
- 58g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 30 min total
- white fish filletpatted dry20 oz
- corn tortilla:null12
- green cabbagethinly sliced12 oz
- shredded carrot:null6 oz
- greek yogurt:null1 cup
- apple cider vinegar:null4 tsp
- garlicminced1 clove
- olive oil:null4 tsp
- kosher salt:null1 tsp
- black pepper:null1/2 tsp
Instructions
- 1Thinly slice the cabbage, mince the garlic, and set aside the shredded carrot. Toss the cabbage and carrot with half the yogurt, the apple cider vinegar, a pinch of kosher salt, and black pepper; let the slaw stand while the fish cooks.
- 2Heat the oven to 425F. Pat the fish dry, then season both sides with the kosher salt, black pepper, and olive oil. Place it on a lightly oiled baking sheet and roast for 10-14 minutes, until the thickest part flakes easily and reads 145F (63C) on an instant-read thermometer. Wash the board, knife, and hands with soap and water before touching anything else.
- 3Warm the tortillas in the oven for 2-3 minutes, until pliable and fragrant. Stir the minced garlic into the remaining yogurt, then taste and adjust with salt and a small splash of apple cider vinegar.
- 4Break the fish into large pieces and fill the warm tortillas with the fish, slaw, and garlic yogurt.
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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.