Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Fish Tacos with Cabbage Slaw

Ingredients:

4 cups very thinly presliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extravirgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas

Directions:

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Yield:  4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

CALORIES 305 (29% from fat); FAT 9.8g (sat 2g,mono 4.9g,poly 1.2g); IRON 1.4mg; CHOLESTEROL 75mg; CALCIUM 162mg; CARBOHYDRATE 30.1g; SODIUM 445mg; PROTEIN 26.5g; FIBER 4.4g



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RECIPE OF THE MONTH

Fish Tacos with Cabbage Slaw

The sturdy texture of corn tortillas works best for these tacos, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.

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