Fish Tacos with Avocado-Lime Crema
Mexican Coleslaw
Ingredients
- 16 fish sticks (about 8 ounces)
- 3 cups coleslaw mix or shredded cabbage
- 2 Tbsp rice vinegar
- ⅛ tsp salt
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 tsp lime juice
- ½ tsp hot sauce
- 8 corn tortillas, warmed
- Cilantro for garnish
Instructions
- Prepare fish sticks according to package directions.
- Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt. Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce. Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.
Side Dish Ingredients
- 4½ cups very thinly sliced green cabbage, (about ½ head)
- 1 cup peeled and grated carrots, (1-2 medium)
- ¼ cup chopped cilantro
- 3 Tbsp rice vinegar
- 1½ Tbsp extra-virgin olive oil
- ⅛ tsp salt
Side Dish Instructions
- Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
395
|
53
|
448
|
| Fat (g) | 24 | 4 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 10 | 1 | 11 |
| Carb (g) | 38 | 5 | 43 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 417 | 97 | 514 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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