Fish Tacos with Pico de Gallo

4
Easy
Dinner

Characteristics

Under 30 minutes Without nuts

Nutritional Facts Per Serving

420
Calories
26 g
Protein
42 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 420
  • Lipides 18 g
    • Saturated fat  3.5 g
  • Cholesterol 50 mg
  • Sodium  740 mg
  • Carbs 42 g
    • fiber  5 g
    • Sugar  8 g
  • Protein 26 g

Ingredients

  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) Sensations by Compliments Chipotle Aioli, plus more for garnish if desired
  • 2 tbsp (30 mL) olive oil
  • ⅛ tsp (0.5 mL) each salt and pepper
  • 1 lb (454 g) 1 pkg Compliments Coleslaw
  • 1 cup (250 mL) finely diced English cucumber (½ cucumber)
  • 1 cup finely diced tomato (3 medium tomatoes)
  • ¼ cup (60 mL) finely chopped green onion
  • 1 lb (500 g) cod (in 2 Seafood Steamer bags, 1 Garlic-Parsley Butter Puck per bag)
  • 8 whole-wheat tortilla wraps (7 in./18 cm), warmed
  • 1 cup (250 mL) cilantro sprigs or other microgreens such as pea shoots

Method

  1. In large bowl, whisk together lime juice, aioli, olive oil, salt and pepper. Add coleslaw; toss to coat. In separate bowl, combine cucumber, tomato and green onion. Set aside.
  2. Cook fish according to Seafood Steamer bag instructions.
  3. Meanwhile, set aside 2 cups (500 mL) of coleslaw mixture to serve alongside tacos or at another time. Divide remaining coleslaw mixture (⅓-cup/75-mL portions) onto tortilla wraps. Drain and discard juices from Seafood Steamer bags; divide cooked fish on top of coleslaw. Sprinkle on cucumber mixture. Top with cilantro sprigs or microgreens. Garnish with additional aioli, if desired. Fold over tortilla wraps to serve.

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