Ingredients and Weight:
- 1 pound of tilapia or cod fillets, cut into 1-inch pieces
- 1/2 cup of all-purpose flour
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1 head of cabbage, finely shredded
- 1 cup of shredded carrots
- 1/2 cup of chopped red onion
- 1/2 cup of chopped cilantro
- 1/4 cup of lime juice
- 1/4 cup of sour cream
- 1/4 cup of salsa
- Tortillas, for serving
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a shallow dish, combine the flour, chili powder, cumin, salt, and pepper.
- Dredge the fish fillets in the flour mixture.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the fish fillets for 2-3 minutes per side, or until golden brown and cooked through.
- In a large bowl, combine the cabbage, carrots, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, sour cream, and salsa.
- Pour the dressing over the cabbage mixture and toss to coat.
- Serve the fish fillets in the cabbage wraps, with tortillas on the side.
Nutritional Information:
Calories: 300
Fat: 10 grams
Protein: 20 grams
Carbohydrates: 30 grams
Dish Characteristics:
- Healthy and flavorful
- Easy to prepare
- Perfect for a light and refreshing meal
- Can be customized to your liking
User Comments:
- "These fish taco cabbage wraps are amazing! They're so fresh and healthy."
- "I love the combination of flavors in these wraps. The fish is cooked perfectly and the cabbage slaw is so refreshing."
- "These are the perfect meal for a hot summer day. They're light and easy to eat, but still filling."
Special Precautions and Tips:
- If you don't have tilapia or cod, you can use any other type of white fish.
- To make the wraps vegan, you can use tofu or tempeh instead of fish.
- You can add any other vegetables you like to the cabbage slaw, such as bell peppers, corn, or black beans.
