Sylvie’s Fish Tacones

23 min

4 servings

A west coast favourite made easily at home!

Ingredients

  • 4 large tortillas
  • 1 — 8 oz piece salmon or halibut
  • 2 tbsp oil
  • 2 tsp Louisiana Hot & Spicy Dip Mix
  • 2 cup shredded green cabbage
  • 1⁄4 of a white onion, thinly sliced
  • 1 tsp white balsamic vinegar
  • 1 tsp Taco Seasoning , or Fajita Seasoning
  • 1⁄4 tsp sugar
  • juice of 1 lime
  • Sea Salt
  • 1⁄2 recipe prepared Guacamole
  • 2 ripe avocados
  • 3 tbsp Guacamole Dip Mix
  • lime juice, optional
  • 1⁄2 recipe prepared Poco Picante Salsa, optional
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional

Preparation

  • Cut tortillas in half. Brush fish with 1 tbsp oil and sprinkle with Louisiana Hot & Spicy Dip Mix. Let stand while preparing coleslaw.
  • Toss cabbage and onion with remaining oil, white balsamic vinegar, Taco Seasoning, sugar and lime juice. Taste and season with Sea Salt.
  • Grill fish over medium heat for 4-6 minutes per side, just until cooked through. Remove skin, if necessary, then coarsely shred into bite-sized pieces.
  • Spread tortillas with Guacamole. Top with coleslaw and fish. Roll up and fasten with toothpicks.
  • Dish up with Salsa, if desired.

Nutritional Information

Per serving: Calories 320, Fat 18 g (Saturated 2.5 g, 0 0 g), Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 25 g (Fiber 4 g, Sugars 3 g), Protein 15 g.

Perfectly Balance Your Plate

Serve with a side salad and prepared Epicure Dressing.