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Sauteed Fish Tacos with Creamy Cabbage
and lemon garlic broccoli

Active: 30 min Total: 30 min

Creamy sauteed cabbage makes a perfect fall alternative to coleslaw, and they'll dress up these fish tacos with the perfect luscious crunch. Served with a side of shortcut microwaved broccoli, this meal is healthy and delicious.

Ingredients

Servings:
4
Metric
Lemon & Garlic Broccoli:
  • Garlic - 3 cloves, minced
  • Broccoli - 1 head, chopped
  • Butter - 2 Tbsp
  • Lemon - 1/2, juice of
Sauteed Fish Tacos with Creamy Cabbage:
  • Tilapia - 1 lb, sliced
  • Green onions - 1 stalk, sliced
  • Green cabbage - 1/2 head, sliced
  • Thyme - 1 tsp
  • Coriander - 1 tsp
  • Butter - 1 Tbsp
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Sour cream - 1/3 cup ((you can also use creme fraiche))
  • Lemon - 1, juice of / segments
  • Tortillas - 8 ((corn or flour will work))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tilapia - Rinse and dry fish and slice into 2" (5 cm) long / 1" (2.5 cm) thick pieces.
  2. For tacos: Green onions / Cabbage - Prep as directed. (Can be done up to 5 days ahead)
  3. For broccoli: Garlic / Broccoli - Prep as directed. (Can be done up to 5 days ahead)
  4. Spices - Mix together thyme and coriander.

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Make

  1. Heat a skillet over medium heat. Add in 1 tablespoon butter (15 ml) + 1 tablespoon (15 ml) cooking oil and then green onions to heated oil with a dash of salt. Saute for ~1 minute and then add fish with a dash of salt plus half of spices. Saute for about 6 to 8 minutes, until golden. If the fish breaks up a bit, that's ok. Season to taste with salt and pepper. Remove from skillet and then set aside.
  2. Return skillet back to heat and add remaining tablespoon of oil. Add in cabbage with a dash of salt and the rest of the spices. Saute until softened, about 5 to 7 minutes. Finish it off with the sour cream and juice of half a lemon. Season to taste with salt and pepper.
  3. While cabbage is cooking, heat up tortillas according to package instructions and start broccoli. Place broccoli, garlic, and butter in a microwave safe container or a glass Pyrex bowl. Add 1 tbs. (15 ml) of water and sprinkle with salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes. Cook until broccoli is tender but still crunchy. When done, add a squeeze of lemon juice and toss so that the melted butter coats it all.
  4. Have everyone assemble their tacos with cabbage and fish, and serve with lemon wedges and side of broccoli!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (43)
Gluten-free (2)
Paleo (2)
No ratings yet.
Vegetarian (0)

21 reviews

Amazing! Simple! Versatile! We bought almost three pounds of fresh, wild caught halibut and made this two nights in a row.Used extra kimchi, pickled Korean veggies and fresh grilled jalapeños for toppings, but the combinations of toppings could be endless...will definitely make again.

By: Josiah
Posted: May 02, 2016
Diet: Original
0 Helpful

Used cod instead of tilapia. The cabbage was a unique and tasty addition but the dish overall was bland.

By: Meghan
Posted: Nov 10, 2015
Diet: Original
0 Helpful

I really liked this! I used a different type of fish since the tilapia at my grocery store was farm raised. Will make again!

By: Amanda
Posted: Mar 18, 2015
Diet: Original
0 Helpful

Cabbage was yummy.

By: Gwen
Posted: Oct 06, 2014
Diet: Original
0 Helpful

So far we have only used this recipe for the fish method (as opposed to breaded & fried fish tacos)...we love it! Such an easy way to make fish tacos and we really love the scallions and seasoning that goes into it. We can't wait to try this slaw too!

By: Mallory
Posted: Jul 10, 2014
Diet: Original
0 Helpful

I used cod, hubs enjoyed

By: Serena
Posted: Jun 02, 2014
Diet: Original
0 Helpful