Cabbage Fish Tacos – a delicious recipe with fresh cabbage, tilapia, ground garlic, green onion, pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat up oven to 350F, sprinkle ground garlic on fish and place fish fillets on sheet pan (might want to put a little olive oil or spray oil so it wont stick to the pan)-Fish might take about 10-15 minutes.
2
While fish is cooking, in a pan heat up the olive oil, once hot combine cabbage, green onions, jalapeno and salt on pan.
3
Let the vegetables cooked, once cooked, add fish (taken out from oven) and while mixing it, smashed the fish into small pieces.
4
Now the tacos can be eating, in three different ways: eat with warm corn tortilla, make your own taco shell by cooking the tortilla on hot oil, or buy taco shells already done.
5
I prefer just to warn up the tortilla to make healthy conscious.
6
Place veggie/fish mix in tortilla and top with tartar sauce.
155
kcal
Calories
15
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh cabbage (cut in small pieces), 2 tilapia fillets or 2 flounder fillets or 2 catfish fillets, ½ tablespoon of ground garlic, ½ cup green onion (cut in small pieces), and more.
Yes, Cabbage Fish Tacos falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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