Fish tacos with chili-lime dressed cabbage slaw

Fish tacos with chili-lime dressed slaw

When Maggie first started eating, I wrote a note on my phone with meals I wanted her to try fairly early on so she would get used to them. In that long note of hopes and dreams (kidding) I included the 10 meals Paul and I eat the most. Fish tacos was on that list.

Maggie seemed to really like cod and salmon early on, but now that she is a toddler, of course she is getting more particular and also unpredictable. She doesn’t eat fish much any more when I serve it, even if it’s in the form of fish sticks or nuggets. I make fish tacos any way though. She eats the sides of fruit and vegetables and torn up pieces of tortilla. Surprisingly, she didn’t even want the sweet potato fries I served the tacos with. I’m hoping she will get back to loving fish sometime. In the meantime, Paul and I enjoy eating fish tacos.

I like having an easy slaw for tacos as a way to add in extra vegetables to the meal. For chicken, pork, or beef tacos, I sometimes make a chili-soy dressed broccoli slaw. But for fish tacos, I like having a more citrusy and simple chili-lime dressed cabbage slaw.

This recipe for fish tacos is so easy, it’s almost not a recipe. It’s a meal idea with step-by-step directions. This is a recipe made with mostly all ingredients from Trader Joe’s, but you don’t have to get all the ingredients from there. You can find these ingredients anywhere. For the tacos pictured above, I used the Trader Joe’s battered fish nuggets.

If you like this recipe, you may also like:

These soft fish tacos with cabbage slaw dressed in a chili-lime vinaigrette are great for summer and easy to make on a busy weeknight.

Fish tacos with chili-lime dressed cabbage slaw

Yield: 3 servings

12 fish nuggets, or 3 servings or fish
12 corn tortillas

Chili-lime dressed cabbage slaw
1/2 a bag of shredded cabbage
2 medium carrots, julienned
1/2 teaspoon chili garlic paste
2 tablespoons lime juice
3 tablespoons canola (or other neutral) oil

Bake fish nuggets according to package directions.

In a large bowl, mix shredded cabbage and the julienned carrot with the chili-lime vinaigrette. Warm tortillas on a comal, skillet, or flat griddle. You can keep them in a tortilla warmer until everything is ready. For each taco, use two warm tortillas. Garnish the tortillas with the chili-lime dressed slaw, top with the fish, and serve with salsa and cilantro.

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