Easy - 30 min

Fish Tacos with Coleslaw

Ingredient List

endive
1.5 head
red cabbage
0.8 head
red onion
1.5
cherry tomatoes
1.5 cup
pomegranate
0.4 cup
lime
1.5
olive oil
3 tbsp
fresh cilantro
1.5 bunch
tortillas
15
frozen battered fish fillets
21 oz
pepper
salt

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Cooking Steps

Step 1 / 5

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add fish filets and cook according to package instructions.

Step 2 / 5

Thinly slice the cabbage, endive, and red onion. Quarter the cherry tomatoes.

Step 3 / 5

In a medium bowl, add cabbage, endive, pomegranate seeds and onions. Squeeze in the juice from lime. Add 1 tablespoon olive oil and season with salt and pepper. Toss to combine. Add tomatoes to a separate bowl and season with salt and pepper.

Step 4 / 5

Warm up the tortillas in a skillet over medium high heat.

Step 5 / 5

To assemble the tacos, break fish filets into small pieces and place in a tortilla. Top with the slaw, tomatoes, and cilantro. Serve with lime wedges.

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