Fish tacos with tomatillo sauce
Dietition's Tip
If cilantro isn't to your liking, use parsley instead.
Ingredients
- 12 ounces whitefish, such as cod or tilapia
- Salt and pepper to taste (optional)
- 1/4 head Napa cabbage (1 1/2 cups)
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 small yellow onion, diced (1/4 cup)
- 2 tablespoons minced cilantro
- 2 red Fresno peppers, diced
- Zest and juice of 1 lime (1/2 teaspoon zest, 1 tablespoon juice)
- 4 tablespoons tomatillo salsa
- 4 wheat tortillas (6-inch diameter), lightly grilled or toasted
Directions
Season fish with salt and pepper if you like. Then bake fish at 375 F for about 20 minutes until internal temperature reaches 145 F. Or grill fish if you prefer.
Place remaining ingredients except tortillas in a mixing bowl and toss to combine. Flake fish and place on tortillas. Top with cabbage and salsa mixture. Serve immediately.
