Broccoli Slaw Fish Tacos
Published June 3, 2013 | Written by The Healthline Editorial Team
Omega-3 fatty acids found in fish like halibut help keep blood pressure low and cut down your risk for developing blood clots. The American Heart Association (AHA) recommends at least two servings of fish a week.
Cooking tip: I think it tastes great just as it is, but you could add your favorite toppings such as avocados, tomatoes, or a dollop of Greek yogurt.
|Serving size:||4 oz of fish|
|Calories per serving:||253|
|Total Fat 6.9g||11%|
- 2 cups shredded broccoli slaw
- ½ cup shredded carrots
- ⅓ cup red onion, chopped
- ½ jalapeño pepper, seeded and thinly chopped
- ¼ cup apple cider or white vinegar
- 1 lime, juiced and zest
- 2 tablespoons of honey
- 1 tablespoon oil olive and a splash
- 2 tablespoons fresh cilantro, chopped
- 1 pound halibut and cut into 2 inch filets, rinsed and patted dry with a paper towel
- ¼ teaspoon cumin
- Salt and pepper to taste
Step by Step:
- Mix broccoli slaw, carrots, jalapeño, and onion in a large bowl. Set aside.
- In a small bowl, mix vinegar, lime juice and zest, honey, olive oil, salt, pepper, and cilantro. Add to broccoli slaw mixture and mix well. Cover and refrigerate.
- Brush a large skillet (I like cast iron) with olive oil. Heat skillet over medium high.
- Brush each side of halibut with olive oil and sprinkle with cumin and some salt and pepper.
- Place the halibut in the skillet and cook for about 3 to 4 minutes on each side, until fish starts to flake.
- To make tacos, heat corn or flour tortillas in a skillet or microwave until warm and soft.
- Add flaked halibut and broccoli slaw.