Fish Tacos from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time: 15 minutes
- Serves: 8
- 2 tablespoons taco seasoning
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon fresh squeezed orange juice
- 1 pound halibut, cut into bite-sized pieces
- 1 tablespoon canola oil
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- ½ cup green onions, chopped
- ¾ cup nonfat sour cream
- ¾ cup salsa
- 8 (6-inch) corn tortillas
- lime wedges
- In a medium-sized bowl, combine taco seasoning, lime juice and orange juice and mix well.
- Add fish and toss to coat.
- Heat oil in a nonstick skillet to medium high heat.
- Add fish and sauté for about 5 minutes or until done.
- In a medium-sized bowl, combine green and red cabbage, and green onions.
- In a separate bowl, stir together sour cream and salsa and mix well.
- Heat tortillas according to package instructions.
- Spoon ¼ cup of cabbage mixture in center of tortilla then equally divide fish and place on top of cabbage vegetables.
- Top with up to 3 tablespoons salsa blend and a squeeze of fresh lime juice.
- Fold or roll up tortillas and enjoy.
Community content is available under CC-BY-SA unless otherwise noted.