These quick-and-easy fish tacos are full of chili-crusted halibut, crunchy cabbage and fruity salsa.
Using prepared salsa and coleslaw mix means this recipe is on the table in just 20 minutes.
Ready in a flash, theseFish Taco Wrapsare your busy weeknight dinner remedy.
A squeeze of citrusy lime adds a bright finishing touch.
Keep reading for expert tips, including what other fish would work well in these wraps.
Rinse fish; pat dry with paper towels.
Measure thickness of fish fillets.
Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray.
Place fish on rack.
Sprinkle with chili powder.
Using a fork, flake fish into bite-size chunks.
Meanwhile, in a medium bowl, stir together sour cream and the 1/4 cup salsa.
Add the 2 cups coleslaw mix; toss to coat.
Divide cabbage mixture among tortillas.
If desired, serve with additional coleslaw mix and lime wedges, and additional salsa.
OurMarinated Cherry Tomato SaladorCaprese Skewerswould go well.
A simple wedge of freshly cut watermelon would provide a burst of color and refreshment.
Wed suggest moving forward with Step 2 while the fish is reheating.
Then, all you have to do is assemble the wraps.
It should be replaced with another white fish with a neutral flavor.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
