Cabbage-Wrapped Fish Tacos
Cabbage-Wrapped Fish Tacos balance flaky, tender cod with a cool, creamy wasabi-cilantro mayonnaise that adds a bright, peppery kick. Crisp cabbage leaves stand in for tortillas, keeping each bite fresh and light while letting the chile-kissed fish shine. Serve for a quick weeknight dinner or a satisfying low-carb lunch that still feels vibrant and complete.
- Prep20 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Pat the fish dry with paper towels.
- 2
Heat canola oil with the dried red chiles in a large nonstick skillet over medium heat. Cook the fish in the hot oil until the flesh turns opaque and the edges are lightly browned, about 3 minutes per side. Sprinkle the fish with salt and black pepper. Remove from the heat, drain, and discard the peppers.
- 3
Stir the mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl.
- 4
Spoon several tablespoons of fish into a cabbage leaf and wrap the leaf around the fish; repeat with the remaining leaves and fish.
- 5
Garnish each roll with a sprinkling of cilantro.
- 6
Serve with wasabi mayonnaise.
- Calories 253.4 kcal Moderate
- Protein 22.13 g Good Source
- Carbs 10.16 g Moderate
- Total Fat 14.1 g Moderate
- Saturated Fat 1.63 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 57.14 mg Moderate
- Sodium 176.94 mg Moderate
- Fiber 3.43 g Moderate
- Sugar 0.42 g Low Source
- Added Sugar 0.14 g Low Source
- Calcium 87.21 mg Low Source
- Iron 1.29 mg Low Source
- Potassium 848.86 mg Moderate
- Vitamin A 23.62 mcg_rae Low Source
- Vitamin C 79.38 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Eggs 🥚