20 | 35 | 334 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
20 min | 15 min | 6 |
1 whole lime(s) | Lime peel (zest) |
1 whole lime(s) | Lime juice (fresh) |
2 clove(s) | Garlic (quartered) |
1 bunch | Cilantro (coriander) |
1/2 bunch | Green onion (coarsely chopped) |
1 1/2 tsp | Cumin |
1 pinch | Sea Salt |
2 tbsp | Extra virgin olive oil |
1 tbsp | Water |
454 gm | Wild Atlantic halibut (skinless; any white fish will work) |
4 cup shredded | Green cabbage (or buy bagged and shredded) |
1 whole lime(s) | Lime juice (fresh) |
1/2 bunch | Green onion (finely chopped) |
1 tbsp | Extra virgin olive oil |
1 pinch | Sea Salt |
2/3 cup | Greek yogurt, plain, 1% M.F. (organic) |
1 whole lime(s) | Lime juice (fresh) |
1 pinch | Sea Salt |
12 medium tortilla(s) | Tortilla, corn (warmed) |
454 gm | Salsa verde, ready to serve (1 jar) |
Quick Tip:
For a lighter option serve the fish and cabbage slaw in lettuce wraps.
Nutritional Note:
Halibut is rich in Omega 3's and is high in selenium and magnesium.
Fruit | 0.1 |
Grain | 1.9 |
Meat | 0.8 |
Milk Alternative | 0.2 |
Vegetables | 1.9 |