Mojito fish tacos

Prep 35 min
Total 45 min
Serves 4

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Ingredients

400 g
1 tsp
1/4 cup
2 tbsp
chopped mint
2 tbsp
1/4 tsp

Cabbage Slaw

1/4 cup
2 tbsp
1/4 tsp
1/2
small onion, thinly sliced
3 cups
thinly sliced green cabbage
1
jalapeño, seeded and minced

Taco assembly

8
small flour tortilla
1
avocado, thinly sliced
1/3 cup
chopped mint, (optional)
1 tsp
lime zest, (optional)

Instructions

  • PAT cod fillets dry with paper towels. Whisk 1 tsp lime zest with ¼ cup lime juice, 2 tbsp chopped mint, oil and ¼ tsp salt in an 8×8-in. baking dish. Add cod. Let fish marinate in lime juice mixture at room temperature, flipping halfway through, for 15 min.
  • WHISK ¼ cup lime juice with honey and ¼ tsp salt in a large bowl. Stir in onion. Let stand for 5 min. Add cabbage and jalapeno. Stir to coat.
  • PREHEAT barbecue to medium-high. Oil grill. Remove cod from marinade and lay on grill. Barbecue, lid closed, until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, 6 to 8 min. Transfer fish to a plate and flake into bite-size pieces.
  • ASSEMBLE tacos by filling tortillas with cabbage slaw, avocado and fish. Sprinkle with ¼ cup chopped mint and 1 tsp lime zest. Prep tip: A thicker cut of fish may require longer grilling time.

Nutrition

Calories 407, Protein 25 g, Carbohydrates 48 g, Fat 14 g, Fibre 6 g, Sodium 703 mg. Excellent source of vitamin C

Chatelaine Quickies: Roadside fish tacos

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