Heart Healthy
These fish tacos, packed with crunch, are sure to please. Dinner will be on the table in less than 20 minutes.
Print Recipe
Fish Tacos with Broccoli Slaw
These fish tacos, packed with crunch, are sure to please. Dinner will be on the table in less than 20 minutes.
-
Total Time:
16
-
Servings:
4
-
Serving Size :
3 ounces fish, 1/4 cup slaw, and 1 tortilla
Ingredients
-
1 cup water -
fish -
1 teaspoon chili powder -
1/2 teaspoon cumin -
1/8 teaspoon garlic powder -
2 cups broccoli slaw -
1/4 cup cilantro -
1 medium green onion -
3 tablespoons mayonnaise -
2 tablespoons lime juice -
4 corn tortillas
Directions
Tip: Click on step to mark as complete.
-
Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack. -
In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure. -
Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended. -
Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.
Cooking Tip: Omit the tortillas and serve the fish with the slaw on top.
Nutrition Facts
Fish Tacos with Broccoli Slaw
Calories
Protein
FiberNutrition Facts
| Calories | 158 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 47 mg | |
| Sodium | 205 mg | |
| Total Carbohydrate | 11 g | |
| Dietary Fiber | 3 g | |
| Sugars | 1 g | |
| Protein | 20 g | |
Dietary Exchanges
1/2 starch, 3 lean meat
-
Total Time:
16
-
Servings:
4
-
Serving Size :
3 ounces fish, 1/4 cup slaw, and 1 tortilla
Ingredients
-
1 cup water -
fish -
1 teaspoon chili powder -
1/2 teaspoon cumin -
1/8 teaspoon garlic powder -
2 cups broccoli slaw -
1/4 cup cilantro -
1 medium green onion -
3 tablespoons mayonnaise -
2 tablespoons lime juice -
4 corn tortillas
Directions
Tip: Click on step to mark as complete.
-
Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack. -
In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure. -
Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended. -
Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.
Cooking Tip: Omit the tortillas and serve the fish with the slaw on top.