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Nutrition Facts
Serving Size 1 tacos 132g Recipe makes 10 tacos)
Calories 136
Calories from Fat 30		(22%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 47mg		1%
Potassium 383mg		10%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 2.2g	8%
	Sugars 1.3g
Protein 13.9g		27%
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Fish taco night

jrusk

Week of April 20, 2009

Light and Yummy Fish Tacos

Recipe #107477 | 40 min | 25 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Dawnab
Jan 3, 2005

I have adopted this recipe as I have made it quite often, Original into: Made this up one day and it is so good I thought I would post it. I marinated my halibut for 2 hours in Mariel's Amazing Salad Dressing Mariel's Amazing Salad Dressing - this is optional.

10 tacos (change servings and units)

Ingredients

1 lb halibut fillet, skin removed or another white fish fillet, your choice
1 tablespoon olive oil
1/4 green cabbage
1/4 cup chopped white onion
1/4 cup chopped English cucumber
1/2 bunch cilantro, chopped
1 lime, juice of
salt and pepper
guacamole (see Chunky Guacamole)
salsa (see Salsa Fresca Salsa Fresca)
10 corn tortillas, warmed (see Corn Tortillas)

Directions

1
Make the cabbage slaw: chiffonade cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.
2
Preheat oven to 400 degrees.
3
Heat a non-stick oven proof pan over medium heat, add olive oil, add halibut and brown on one side, turn halibut over and put pan in the oven for about 10-15 minutes until halibut is flakey and cooked through.
4
To serve: flake cooked halibut into a bowl and serve with warmed corn tortillas and the bowls of the cabbage slaw, guacamole and salsa.

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Featured Reviews for This Recipe

From: Pineapple

On Oct 18, 2009

This was really good - we grilled mahimahi and will certainly try this again - the slaw was really tasty on the tacos. Thanks for this delicious treat!

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From: Isobel

On Jul 21, 2009

This recipe is just awesome, we've literally had it once a week since I found it. On WW it's 2 points per taco made as shown (without guac). I use any whitefish on sale, and scallions vs onions as the onions were a little strong. Very important to marinade the fish or use a dry rub. Keep extra lime wedges to squeeze on each taco. Delish!

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From: verybaddmom

On Nov 2, 2008

wonderful recipe! made it almost exactly as written, only squeezed lime over the fish when it was cooking rather than marinating it in the dressing. I also added a pinch of garlic to the slaw. i made my own guacamole and my DH and I devoured these for dinner last night. the leftover cabbage went into wraps this afternoon with some chicken and feta cheese. beautiful, i will definitely make again!

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From: *Shelly*

On Jan 7, 2005

Delicious. Halibut is one of my faves anyway but when it marinates in the mustardy Mariel's Amazing Salad Dressing it gets even better. I thought the cabbage slaw might be kind of weird at first but it works perfectly in these fish tacos — it gives a refreshing crunch to them. Great just like that but you add salsa and guacamole and you really got something. A much lighter and healthier alternative to traditional crispy tacos filled with beef. No guilt with these — unless you put as much guacamole on them as I do.