Fish Tacos And Slaw Recipe

Name: Fish Tacos And Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs haddock or any flaky white fish; 2 sm - medium onions chopped; green bell pepper slice thin; 1/2 smalll gead green cabbage; 2 tbsp white vinegar; 1 tbsp cider vinegar; 1 tbsp olive oil; 1/2 tsp celery seed; 2 tomatoes diced; 1/2 cup chopped cilantro; Seasoning: 3 parts jerk; 1 part chili powder; 1 part cumin; 2 tbsp butter; 2 lemons halved; salt and pepper to taste; sour cream and salsa to garnish

Servings: persons

2 lbs haddock or any flaky white fish
2 sm - medium onions chopped
green bell pepper slice thin
1/2 smalll gead green cabbage
2 tbsp white vinegar
1 tbsp cider vinegar
1 tbsp olive oil
1/2 tsp celery seed
2 tomatoes diced
1/2 cup chopped cilantro
Seasoning: 3 parts jerk; 1 part chili powder; 1 part cumin
2 tbsp butter
2 lemons halved
salt and pepper to taste
sour cream and salsa to garnish

1
For Slaw: shred cabbage, slice pepper thin, sdd vinegars oil, salt and pepper totatse. Mix and marinate while making fish.
2
Fish: heat cast iron skillet to hot; add olive oil and butter;
3
add onions and sautee for 2 mins. Add fish; Squeeze half of lemon on fish.. Cook for 3-5 mins. , then add seasoning.
4
Keep fish moist by adding lemon
5
When fish is cooked through gently shred into large chunks.
6
arm tacos in dry skillet. Serve with garnishes

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs haddock or any flaky white fish, 2 sm - medium onions chopped, green bell pepper slice thin, 1/2 smalll gead green cabbage, and more.

Yes, Fish Tacos And Slaw 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.

Fish Tacos And Slaw

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