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Fish Tacos with Broccoli Slaw

Fish Tacos with Broccoli Slaw
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Fish Tacos with Broccoli Slaw

Nutrition Facts

Fish Tacos with Broccoli Slaw
CaloriesCalories
158 Per Serving
ProteinProtein
20g Per Serving
FiberFiber
3g Per Serving
×
Calories 158
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.0 g
Cholesterol 47 mg
Sodium 205 mg
Total Carbohydrate 11 g
Dietary Fiber 3 g
Sugars 1 g
Protein 20 g

Dietary Exchanges
1/2 starch, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces fish, 1/4 cup slaw, and 1 tortilla

  • 1 cup water
  • 4 firm white fish fillets (about 4 ounces each), such as cod or halibut, 3/4 to 1 inch thick, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 2 cups broccoli slaw
  • 1/4 cup chopped, fresh cilantro
  • 1 medium green onion (thinly sliced)
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 4 6-inch corn tortillas

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
  2. In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
  3. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
  4. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.

Cooking Tip: Omit the tortillas and serve the fish with the slaw on top.
This recipe is reprinted with permission from 蜜芽传媒 Instant & Healthy. Copyright © 2018 by the 蜜芽传媒. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Nutrition Facts

Fish Tacos with Broccoli Slaw
CaloriesCalories
158 Per Serving
ProteinProtein
20g Per Serving
FiberFiber
3g Per Serving
×
Calories 158
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.0 g
Cholesterol 47 mg
Sodium 205 mg
Total Carbohydrate 11 g
Dietary Fiber 3 g
Sugars 1 g
Protein 20 g

Dietary Exchanges
1/2 starch, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces fish, 1/4 cup slaw, and 1 tortilla

  • 1 cup water
  • 4 firm white fish fillets (about 4 ounces each), such as cod or halibut, 3/4 to 1 inch thick, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 2 cups broccoli slaw
  • 1/4 cup chopped, fresh cilantro
  • 1 medium green onion (thinly sliced)
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 4 6-inch corn tortillas

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
  2. In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
  3. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
  4. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.

Cooking Tip: Omit the tortillas and serve the fish with the slaw on top.
This recipe is reprinted with permission from 蜜芽传媒 Instant & Healthy. Copyright © 2018 by the 蜜芽传媒. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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