Description
Delicious Fish Taco Cabbage Bowls with fresh ingredients and flavorful seasoning.
Ingredients
Scale
- 4 small fillets of any mild white fish
- 4 tsp. olive oil
- 2 tsp. Szeged fish rub
- 1 tsp. ground cumin
- 1/2 tsp. chili powder or ground chile powder
- 1 medium head green cabbage, thinly sliced
- 1/2 medium head red cabbage, thinly sliced
- 1/2 cup thinly sliced green onion
- guacamole or diced avocado, for serving
- 1/2 cup mayo
- 2 T fresh-squeezed lime juice
- 2 tsp. Green Tabasco Sauce
- salt or Vege-Sal to taste
Instructions
- Thaw fish overnight in the refrigerator if frozen.
- Mix the fish rub, ground cumin, and chile powder in a small dish.
- When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
- Let the fish come to room temperature while you prep the other ingredients.
- Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer to cut the cabbage into thin slices.
- Thinly slice the green onion.
- Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
- Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
- Turn gently and cook about 4 minutes more on the other side. Fish should feel barely firm to the touch when it’s done.
- While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
- When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
- Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
- Serve the Fish Taco Cabbage Bowls right away, with green onions for garnish and guacamole if desired.
- If you prefer traditional fish tacos, just use the ingredients inside a low-carb tortilla or lettuce wrap.
Notes
- Use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.
- Adjust the seasoning according to your taste.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg