Fish tacos with cabbage slaw

Fish tacos with cabbage slaw

20-minute recipe Serves 4
Make dinner fun and interactive by letting everyone assemble their own tacos.
20-minute recipe Serves 4


Knorr® Vegetable Bouillon Cube, crumbled
2 tbsp
Lime Juice
2 cups
small red cabbage, thinly sliced
small carrot, shredded
green onion, thinly sliced
2 tbsp
Hellmann's Avocado Oil with a Hint of Lime
1 lb
cod fillet, cut into bite-sized pieces
1 1/2 tbsp
chili powder
1 tbsp
Becel Avo Plus™ Oil Blend
clove garlic, chopped
corn tortillas, warmed


Prep: 15-minute | Cook: 5-minute
  • 1

    Combine Knorr® Vegetable Bouillon Cube with lime juice in small microwave-safe bowl and microwave on HIGH for 20 seconds. Stir until blended. Combine cabbage, carrot and green onion in medium bowl. Stir in 1 Tbsp. (15 mL) Bouillon mixture and Hellmann's® with Avocado Oil with a Hint of Lime; set aside. Season fish with chili powder. Heat Becel Avo Plus™ Oil Blend in large nonstick skillet over medium-high heat and cook fish, stirring occasionally, until fish flakes with a fork, about 4 minutes. Stir in remaining Bouillon mixture and garlic during last 30 seconds of cook time. Spoon fish into tortillas and top with slaw. Garnish, if desired, with fresh cilantro and serve with lime wedges.

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Last updated: October 27th, 2020

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