Fish Tacos with Spicy Cabbage Slaw
Bright, crunchy Fish Tacos with Spicy Cabbage Slaw—fresh fish, warm tortillas, and a zesty chili‑lime slaw that adds the perfect kick.
Provided by Unilever
Recipe - Price Rite Marketplace Corporate
Fish Tacos with Spicy Cabbage Slaw
Prep Time15 Minutes
Servings4
Cook Time5 Minutes
Ingredients
6 cups shredded purple cabbage
1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
1/4 cup finely chopped fresh cilantro, divided
3 tbsp. fresh lime juice, divided
1 lb. fresh cod, cut into bite-size pieces
1 small red onion, diced (about 1/2 cup)
2 tsp. chili powder
2 tbsp. olive oil, divided
8 corn tortillas, heated according to package directions
1 avocado, diced
Directions
- Make the Spicy Cabbage Slaw: Shred the cabbage and place in a large bowl and stir in Hellmann’s or Best Foods Spicy Mayonnaise Dressing, 2 Tbsp. of the cilantro and 2 Tbsp. of the lime juice until well blended. Season, if desired, with salt. Set aside.
- Place cod in another large bowl. Add red onion, remaining cilantro, remaining lime juice, chili powder and 1 Tbsp. of the olive oil. Stir gently until well blended and cod is coated. Season, if desired, with salt.
- Heat remaining olive oil in large nonstick skillet over medium-high heat. Add cod mixture and cook about 5 minutes, gently stirring halfway through, or until fish is opaque and flakes easily with a fork.
- To assemble tacos, divide cooked fish mixture evenly between heated corn tortillas. Top evenly with cabbage slaw and diced avocado and serve, if desired, with an additional drizzle of Mayonnaise Dressing and lime wedges
15 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Directions
- Make the Spicy Cabbage Slaw: Shred the cabbage and place in a large bowl and stir in Hellmann’s or Best Foods Spicy Mayonnaise Dressing, 2 Tbsp. of the cilantro and 2 Tbsp. of the lime juice until well blended. Season, if desired, with salt. Set aside.
- Place cod in another large bowl. Add red onion, remaining cilantro, remaining lime juice, chili powder and 1 Tbsp. of the olive oil. Stir gently until well blended and cod is coated. Season, if desired, with salt.
- Heat remaining olive oil in large nonstick skillet over medium-high heat. Add cod mixture and cook about 5 minutes, gently stirring halfway through, or until fish is opaque and flakes easily with a fork.
- To assemble tacos, divide cooked fish mixture evenly between heated corn tortillas. Top evenly with cabbage slaw and diced avocado and serve, if desired, with an additional drizzle of Mayonnaise Dressing and lime wedges
