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Add a photoI don’t remember the first time I tried fish tacos, but I know I was hooked right then.
Ingredients
- 4 fillets Tilapia or Cod
- Olive oil, enough to cover bottom of frying pan
- Vegetable oil
- Corn tortillas
- 2 cups shredded cabbage
- 4 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
Directions
- Early in the day, put the cabbage, vinegar, salt and red pepper flakes into a bowl stir to combine and refrigerate 2 or more hours.
- Heat oven to 350 degrees F. Put olive oil in a oven safe frying pan and heat to medium high. Add fish fillets and cook on one side until they are easy to turn. Turn fish and put in preheated oven to finish cooking. (Alternately, you can cook the fish completely on the stove top and bypass the oven step)
- Put about a half inch of vegetable oil in a medium pot and heat to medium high heat. Drop the corn tortillas in the oil one at a time for about 20 seconds. Remove and drain on paper towels.
- When fish is cooked, break into small pieces. Place fish in tortilla top with cabbage and serve.
- Note: the measurements are guesses, I donât measure anything when I make this.
- These are just as good the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 73mg | 2% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.03g | 1% |
| Protein 0.77g | 1% |
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