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Fish Tacos with Red Cabbage Slaw and Cilantro Lime Crema
Author: Gay Van Beek for Canterbury Cottage Designs
For the Crema:
  • 1/4 cup thinly sliced green onions
  • 1/4 chopped fresh cilantro
  • 4 tablespoons fat-free or vegan mayo I prefer Vegan
  • 1 teaspoon grated lime rind
  • The juice of one lime
  • 1 garlic clove minced (I used 1/2 teaspoon garlic powder)
For the Tacos:
  • 1 1/2 tsp. chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 15 -20 breaded fish sticks plan on using 2-3 per taco and they make great leftovers
Red Cabbage Slaw:
  • 1-2 cups shredded red cabbage
  • 1/4 cup thinly sliced green onions
  • 1 cup chopped cilantro
  • The juice from one lime
  • 8-10 6 inch tortillas
  • pinch of cumin salt and pepper
  • Garnishes: Avocado slices tomato slices, cucumber slices, extra cilantro
  1. Place fish sticks in a large glass dish coated in cooking spray. Combine the spices and sprinkle evenly over fish. Bake at 400 degrees for 30 minutes (follow directions on package if using fish sticks). Removed from oven and, if using filets, break into bite-sized pieces with a fork.
While your fish is cooking, make the crema and slaw:
  1. For the crema, combine all the ingredients together and mix well. You can use a food processor (without the green onions) and you will get a great green-color to your sauce. Add onions after you have processed. Refrigerate.
  2. For the Slaw, add all ingredients to a bowl, stir. Adjust spices and lime as necessary according to taste.
  3. Heat tortillas over an open flame until warm and just getting browned on both sides. Layer on fish sticks, slaw and crema. Add additional avocado slices, tomatoes, or cucumber (adds a very fresh taste and crunch).