Looking for something?

Fish Tacos with Cabbage Slaw

Fish Tacos with Cabbage Slaw

  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves



  • 1 Knorr® Vegetable Bouillon Cube, 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® Real Mayonnaise
  • 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) Becel® Oil
  • 1 clove garlic, chopped
  • 8 corn tortillas, warmed



Amount per serving

Calories from Fat120
Total Fat13 g
Saturated Fat2.5 g
Trans Fat0 g
Cholesterol60 mg
Sodium650 mg
Total Carbs29 g
Dietary Fiber5 g
Sugars4 g
Protein26 g
Calcium4 %
Iron8 %
Vitamin C40 %
Vitamin A25 %

Let's Get Cooking

  • 1 Combine, Knorr® 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® Real Mayonnaise; set aside.
  • 2 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.
  • 3 Spoon fish into tortillas and top with slaw. Garnish, if desired, with fresh cilantro and serve with lime wedges.