Small Batch Fish Tacos
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Spiced baked white fish in flour tortillas with a sweet and tangy curry lime broccoli slaw. Makes two servings.
Ingredients
Fish
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon curry powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 4 white-fish fillets (about 4 ounces each; tilapia or cod)
Broccoli slaw
- 2 cups broccoli slaw
- 2 tablespoons lime juice
- 1 tablespoon white-wine vinegar
- ½ teaspoon curry powder
- 2 tablespoons honey
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
To serve
- 4 flour tortillas
- Optional cilantro and cheese
Equipment
- baking sheet
- whisk
Directions
- Heat the oven to 400°F and line a rimmed baking sheet with foil. Stir together the oil, chili powder, ¼ teaspoon of curry powder, garlic powder, and ¼ teaspoon of salt. Brush it on both sides of the fish.
- Bake for 12 to 18 minutes, until the fish is opaque, flakes easily, and reaches 145°F. Thick fillets may need about 5 minutes more.
- For the slaw, whisk the lime juice, vinegar, ½ teaspoon of curry powder, honey, ⅛ teaspoon of salt, and pepper. Toss it with the broccoli slaw.
- Warm the tortillas in the microwave for about 20 seconds or in a skillet. Flake the fish into the tortillas and top with the slaw, cilantro, and cheese, if you like.
Nutrition
Serving: 469g | Calories: 678kcal | Carbohydrates: 73g | Protein: 57g | Fat: 19g | Saturated Fat: 5.2g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1318mg | Potassium: 1157mg | Fiber: 6.2g | Sugar: 23g | Vitamin A: 2837IU | Vitamin C: 90mg | Calcium: 220mg | Iron: 6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; white-fish fillets (the first choice counted). Brands and portions vary, so use it only as an approximation.