Fish Tacos with Cabbage Slaw

Name: Fish Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 Knorr Selects™ Vegetable Bouillon Cube (s), crumbled; 2 Tbsp. (30 mL) lime juice; 1/4 small red cabbage, thinly sliced (about 2 cups/ 500 mL); 1 small carrot, shredded; 1 green onion, thinly sliced; 2 Tbsp. (30 mL) Hellmann’s® with Avocado Oil with a Hint of Lime; 1 lb. (450 g) tilapia fillets or cod fillet, cut into bite-size pieces; 1 1/2 Tbsp. (22 mL) chili powder; 1 Tbsp. (15 mL) oil; 1 clove garlic, chopped; 8 corn tortillas, warmed

This Fish Tacos with Cabbage Slaw recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.

5 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 Knorr Selects™ Vegetable Bouillon Cube (s), crumbled
2 Tbsp. (30 mL) lime juice
1/4 small red cabbage, thinly sliced (about 2 cups/ 500 mL)
1 small carrot, shredded
1 green onion, thinly sliced
2 Tbsp. (30 mL) Hellmann’s® with Avocado Oil with a Hint of Lime
1 lb. (450 g) tilapia fillets or cod fillet, cut into bite-size pieces
1 1/2 Tbsp. (22 mL) chili powder
1 Tbsp. (15 mL) oil
1 clove garlic, chopped
8 corn tortillas, warmed

Combine Knorr Selects™ Vegetable Bouillon Cube with lime juice in small microwave-safe bowl and microwave at HIGH 20 seconds. Stir until blended. Combine cabbage, carrot and green onion in medium bowl. Stir in 1 Tbsp. (15 mL) Bouillon mixture and Hellmann’s® with Avocado Oil with a Hint of Lime; set aside.
Season fish with chili powder. Heat oil in large nonstick skillet over medium-high heat and cook fish, stirring occasionally, until fish flakes with a fork, about 4 minutes, stirring in remaining Bouillon mixture and garlic during last 30 seconds of cook time.
Spoon fish into tortillas and top with slaw. Garnish, if desired, with fresh cilantro and serve with lime wedges.