Salsa Verde Fish Tacos with Crunchy Cabbage
Oven-roasted white fish tucked into warm tortillas with crisp cabbage, bell pepper, onion, and a tangy salsa verde yogurt sauce.
- Calories
- 430
- Protein
- 34g
- Carbs
- 47g
- Fat
- 13g
Per serving
Ingredients
For 4 servings · 30 min total
- white fish filletpatted dry20 oz
- flour tortilla:null8
- green cabbagethinly sliced12 oz
- bell pepperthinly sliced2
- red onionthinly sliced1/2 lb
- greek yogurt:null4 tbsp
- salsa verde:null8 tbsp
- olive oil:null4 tsp
- apple cider vinegar:null4 tsp
- kosher salt:null1 tsp
- black pepper:null1/2 tsp
Instructions
- 1Thinly slice the cabbage, bell pepper, and red onion. Stir the salsa verde, Greek yogurt, and apple cider vinegar together in a small bowl, then toss the cabbage, bell pepper, and red onion with half of the sauce and a small pinch of salt.
- 2Do not rinse the fish. Pat it dry, season both sides with the kosher salt and black pepper, and place it on a lightly oiled baking sheet. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Roast the fish at 425F for 10-14 minutes, until it flakes easily and the thickest part reads 145F (63C) on an instant-read thermometer.
- 4Warm the tortillas in a dry skillet over medium-low heat for 20-30 seconds per side, until pliable and lightly browned in spots.
- 5Break the fish into large pieces and fill the tortillas with the cabbage mixture. Spoon over the remaining sauce 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.