Fish Tacos with Pico de Gallo

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4


  1. 3 tbsp (45 mL) lime juice
  2. 2 tbsp (30 mL) Sensations by Compliments Chipotle Aioli, plus more for garnish if desired
  3. 2 tbsp (30 mL) olive oil
  4. ⅛ tsp (0.5 mL) each salt and pepper
  5. 1 lb (454 g) 1 pkg Compliments Coleslaw
  6. 1 cup (250 mL) finely diced English cucumber (½ cucumber)
  7. 1 cup finely diced tomato (3 medium tomatoes)
  8. ¼ cup (60 mL) finely chopped green onion
  9. 1 lb (500 g) cod (in 2 Seafood Steamer bags, 1 Garlic-Parsley Butter Puck per bag)
  10. 8 whole-wheat tortilla wraps (7 in./18 cm), warmed
  11. 1 cup (250 mL) cilantro sprigs or other microgreens such as pea shoots


  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.