Fish Tacos with Jalapeño and Pineapple-Red Cabbage Slaw
recipe

*Delicious fish tacos topped with a refreshing pineapple-red cabbage slaw. Perfect for a quick and tasty meal!
Preparation time: 30 minutes
Serving size: 4 tacos*
Ingredients:
- 400 g fish (e.g., salmon or cod)
- 8 tortillas
- 1 dl jalapeños (fresh or canned)
- 1/2 pineapple (diced)
- 2 dl red cabbage (shredded)
- 1 dl yogurt
- 1 tbsp lime or lemon juice
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions:
1. Prepare the pineapple-red cabbage slaw: In a bowl, mix together the diced pineapple, shredded red cabbage, yogurt, lime or lemon juice, salt, and pepper. Allow it to marinate in the refrigerator for a bit.
2. Cook the fish in a skillet over medium heat. Season with salt, pepper, and jalapeños. Cook until the fish is done and flakes easily with a fork.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos: Place a piece of fish on each tortilla, top with the pineapple-red cabbage slaw, and add fresh cilantro if desired.
5. Serve immediately and enjoy!
Nutritional Information (per taco):
- Calories: 220
- Protein: 15g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 3g
- Sugar: 4g

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