These fish tacos, packed with crunch, are sure to please. Dinner will be on the table in less than 20 minutes.
Fish Tacos with Broccoli Slaw
Calories158 Per Serving
Protein20g Per Serving
Fiber3g Per Serving
|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|
|Total Carbohydrate||11 g|
|Dietary Fiber||3 g|
1/2 starch, 3 lean meat
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
Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
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.
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.
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 American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.