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.

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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