Tangy Fish Tacos
Gluten-freeGame DayDinnerLunchMicrowaveDinnerLunchFish & SeafoodLow-sodiumHigh ProteinSugar ConsciousDairy-freeGarlic-freeSteamersCinco de Mayo
Ingredients
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Creamy Potato Salad Dressing Mix or Lemon Dilly Dip Mix
- 2 cups coleslaw mix
- 1 lb (450 g) white fish, such as tilapia, cod, or haddock, about 4 fillets
- 2 tbsp Honey Mustard or Dijon-style mustard
- 8 small whole-grain or corn tortillas, warmed
Preparation
- Whisk together olive oil, apple cider vinegar, and dressing mix. Add coleslaw mix. Toss to combine. Set aside.
- Place fish in Multipurpose Steamer. Cover; microwave on high 3 min.
- Remove fish from microwave; let stand, covered, 1 min. Drain excess liquid from steamer.
- Break fish into small chunks with fork; add mustard and mix well. Divide fish between tortillas. Top with coleslaw and other toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving(2 tacos): Calories 310, Fat 11 g (Saturated 2 g, 0 0 g), Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 28 g (Fiber 4 g, Sugars 4 g), Protein 26 g.
Tips
Use the 4-in-1 Mandoline to thinly shave toppings such as radish. Try it with onion too.
Perfectly Balance Your Plate
Serve with 1 cup veggies and 1 tbsp of your favourite Epicure dip.