Fish Taco with Slaw, Lime Crema and Spanish “faux” Rice

Fish Taco with Slaw, Lime Crema and Spanish "faux" Rice

Fish Taco with Slaw, Lime Crema and Spanish “faux” Rice

I had a half a head of red cabbage left over from the Thai Chicken Salad recipe I posted earlier and wanted to do something with it. I’d had a fish taco at a restaurant once – yes, I’ve only had them once in my life – and they had a really tasty slaw on it, so I decided that fish tacos sounded good.

I had a pound package of sole in the freezer that I didn’t know what to do with – I’d never had sole and only bought it because it was on sale – and thought that smothering it in taco flavors would be a good way to decide if I like sole or not. I’m not a huge fan I now now, but would gladly make these again using cod.

I went on Pintrest and searched out “fish taco slaw” and read through a dozen or so recipes before I came up with this one:

I made the recipe a little smaller than the original, using only 1 lb of fish and 2 cups of cabbage for the slaw. I’m going to make more of the slaw to eat as a side dish to just about any meal, and the lime crema (I’m not sure that’s the right word for it to be honest) is very tasty and would go well on any fish as far as I’m concerned. I began to think about bbq’d salmon with the lime crema instead of tartar sauce. Maybe in a week or two if I get my hands on some fresh salmon.

While I’m making tacos, and I had a half head of cauliflower in the fridge, I decided Spanish rice sounded so yummy, so I made that too! It turned out to be a really tasty and different dinner for our household. I had a friend over and she liked the tacos, loved the slaw, and went a little nuts over the rice.

Here’s the recipes as I made them:


  • 1 lb sole fillets (or any white fish, salmon would probably work too) rinsed and patted dry.
  • 1 package Mrs. Dash taco seasoning mix
  • 2 Tblsp olive oil
  1. In a large skillet, heat the oil.
  2. Sprinkle the taco seasoning on both sides of the fish and rub it in a little.
  3. Place in hot skillet and fry until lightly browned.

I had small, thin fillets so they only took about 3 minutes on each side until they were done. Don’t overcook and dry out.


  • 2 cups (loosely packed) shredded red cabbage (The recipe called for green, but the red turned out to be simply beautiful.)
  • 1/2 cup chopped parsley (The recipe called for cilantro, but I hate the stuff.)
  • 2 green onions, minced
  • 1 tsp minced garlic
  • 3 tbsp distilled white vinegar (I think I will try cider vinegar next time because I personally like it better)
  • 1/2 tsp salt
  • 2 pkt Splenda

Mix it all together. I made this a few hours ahead of time to let the flavors meld. It’s so very yummy!

Lime Crema:

  • ⅓ cup sour cream
  • 3 tbsp mayonnaise
  • juice and zest of 1 lime
  • salt, to taste

Mix it all together, cover and refrigerate until ready to use.

I use low-carb tortilla shells, put a good batch of slaw on the tortilla, as much fish as you want, and then a dollop of the crema. Yum!

Spanish “faux” Rice:

  • 2 cups chopped sweet peppers. Any color is fine. Green for stronger flavor, yellow, red or orange for less pepper flavor
  • 1 bunch chopped green onions.
  • 4 Tblsp olive oil
  • 6 cups cooked cauliflower “rice” (Grate the cauliflower into a casserole dish that will fit in the microwave. Add 2 Tblsp water. Cover and cook on high for about 10-15 minutes until it’s tender but not mushy)
  • 1 – 15 oz can diced tomatoes in juice
  • 1 can tomato soup (optional)
  • 2-3 Tblsp chili powder
  • 1 Tblsp Cumin
  • 1-2 Tblsp garlic powder
  1. In a deep fry pan, heat oil.
  2. Add onions and peppers and seasoning and fry until just tender.
  3. Add tomatoes and soup. Mix well until bubbling.
  4. Add rice and mix it all together.
  5. Ready to eat.
  6. You can throw some grated cheese on top for a little extra zing.

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