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Fish Tacos with Cabbage Slaw

  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

    mins
  • serves

    people

  • 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® 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) Becel Avo Plus™ Oil Blend
  • 1 clove garlic, chopped
  • 8 corn tortillas, warmed

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Calories from Fat120
Total Fat10g
Saturated Fat2g
Trans Fat0g
Cholesterol60mg
Sodium740mg
Total Carbs29g
Dietary Fiber5g
Sugars5g
Protein27g
Vitamin D27mcg
Calcium47mg
Iron2mg

  • 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® with Avocado Oil with a Hint of Lime; 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.