Fish Tacos with Pico de Gallo

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 4

Ingredients

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

Directions

  • Step 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.

  • Step 2

    Cook fish according to Seafood Steamer bag instructions.

  • Step 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe)
  • Calories 420
  • Fat 18 g
  • Saturated Fat 3.5 g
  • Carbs 42 g
  • Sugar 8 g
  • Protein 26 g
  • Cholesterol 50 mg
  • Fibre 5 g
  • Sodium 740 mg