Fish Tacos May 19, 2015 11:47

We love fish tacos, they're simple, fast, travel well and are super healthy. Make with any white fish (cod is currently

a sustainable choice - We top ours with a low fat Asian inspired cole slaw. 


1 lb white fish

1 Jar Healthy Gourmet Kitchen Holy Habanero Salsa

1/2 head small green cabbage & 1 carrot OR 1 bag coleslaw mix (cabbage, red cabbage, carrot mix, no dressing)

1/2 red onion, peeled and thinly sliced

1 - 2 serrano or jalapeno peppers

1/2 cup chopped cilantro

1/3 cup lime juice from fresh limes. 3-6 limes depending on size

1/2 - 1 tsp honey

1 - 2 tablespoons olive oil

Pinch of salt

tortilla or wrap of choice (you can use lettuce leaves for gluten/grain free/low carb option)

Marinate Fish

Place fish in shallow dish and top with salsa turning to coat. Marinate fish for 30 minutes or up to 24 hours. 

Make Slaw

Wash all produce. Thinly slice cabbage, peel and shred carrot. Peel, quarter and thinly slice onion. Remove stem and seeds from chili pepper of choice (I prefer Serrano, they are slightly hotter but much more flavorful than Jalapeno IMHO). Wash and chop cilantro using stems and leaves. Juice limes. 

Whisk lime juice, olive oil, salt and honey in large bowl. Add cabbage, carrots, onion, pepper and cilantro and stir to combine.

This is a great salad to serve along side any meal or eat on it's own. 

Cook Fish

Heat pan over medium heat. Add tablespoon olive oil. Add fish. Depending on thickness of cod cook for 3-4 minutes then flip and continue to cook for 2 - 3 additional minutes or until done. Cod is done when it flakes easily. Don't over cook.

Assemble Tacos:

Place tortilla or wrap on plate. Spoon on 1/4 cup to 1/2 cup fish. Top with Slaw. You can also top with avocado or greek yogurt mixed with cilantro or additional salsa.


These tacos can be made ahead and are great for two days. Keep in airtight glass container.