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Sheet Pan Fish Red Cabbage and Onion TacosSheet Pan Fish Red Cabbage and Onion Tacos
Sheet Pan Fish Red Cabbage and Onion Tacos
Sheet Pan Fish Red Cabbage and Onion Tacos
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Recipe - The Fresh Grocer - Corporate
SheetPanFishRedCabbageandOnionTacos.jpg
Sheet Pan Fish Red Cabbage and Onion Tacos
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Calories336
Ingredients
2 1/2 cups 1/2 inch thick sliced green and/or red cabbage
1 cup thinly sliced red onion
1 1/2 tsp Cajun seasoning, divided
1 1/4 lbs swordfish fillets, cut lengthwise in half then crosswise in half
8 (6 inch) corn tortillas
1/3 cup plain nonfat Greek yogurt
1/3 cup salsa verde
Directions

1. Position 2 oven racks to center and next lower positions; preheat oven to 400°. Place cabbage and red onion in large bowl; spray with cooking spray and toss with 1/2 teaspoon Cajun seasoning. Spread vegetables on rimmed baking pan; roast 10 minutes.

 

2. Push vegetables to 1 side of pan; place tilapia in single layer on opposite side. Spray tilapia with cooking spray; sprinkle with remaining 1 teaspoon Cajun seasoning and 1/4 teaspoon salt. Wrap tortillas in foil.

 

3. Roast tilapia and vegetables on center rack and tortillas on lower rack 10 minutes or until internal temperature of tilapia reaches 145° and vegetables are tender. Serve tilapia and vegetables in tortillas topped with yogurt and salsa verde.

 

Nutritional Information
  • 8 g Fat
  • 1 g Saturated Fat
  • 69 mg Cholesterol
  • 448 mg Sodium
  • 33 g Carbohydrates
  • 5 g Fiber
  • 8 g Sugars
  • 0 g Added Sugars
  • 37 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
336
Calories

Shop Ingredients

Makes 4 servings
2 1/2 cups 1/2 inch thick sliced green and/or red cabbage
Red Cabbage, 3 pound
Red Cabbage, 3 pound, 3 Pound
$3.87 avg/ea$1.29/lb
1 cup thinly sliced red onion
Bowl & Basket Red Onions, 2 lb
Bowl & Basket Red Onions, 2 lb, 2 Pound
$3.49$1.75/lb
1 1/2 tsp Cajun seasoning, divided
Rib Rack Spice Rub Cajun Seasoning, 5.5 oz
Rib Rack Spice Rub Cajun Seasoning, 5.5 oz, 5.5 Ounce
$6.49$1.18/oz
1 1/4 lbs swordfish fillets, cut lengthwise in half then crosswise in half
Not Available
8 (6 inch) corn tortillas
La Banderita White Corn Tortillas, 30 count, 24.9 oz
La Banderita White Corn Tortillas, 30 count, 24.9 oz, 27.5 Ounce
$2.69$0.10/oz
1/3 cup plain nonfat Greek yogurt
Bowl & Basket Plain Greek Nonfat Yogurt, 32 oz
Bowl & Basket Plain Greek Nonfat Yogurt, 32 oz, 32 Ounce
$4.79$0.15/oz
1/3 cup salsa verde
Herdez Mild Salsa Verde, 16 oz
Herdez Mild Salsa Verde, 16 oz, 16 Ounce
$3.59$0.22/oz

Nutritional Information

  • 8 g Fat
  • 1 g Saturated Fat
  • 69 mg Cholesterol
  • 448 mg Sodium
  • 33 g Carbohydrates
  • 5 g Fiber
  • 8 g Sugars
  • 0 g Added Sugars
  • 37 g Protein

Directions

1. Position 2 oven racks to center and next lower positions; preheat oven to 400°. Place cabbage and red onion in large bowl; spray with cooking spray and toss with 1/2 teaspoon Cajun seasoning. Spread vegetables on rimmed baking pan; roast 10 minutes.

 

2. Push vegetables to 1 side of pan; place tilapia in single layer on opposite side. Spray tilapia with cooking spray; sprinkle with remaining 1 teaspoon Cajun seasoning and 1/4 teaspoon salt. Wrap tortillas in foil.

 

3. Roast tilapia and vegetables on center rack and tortillas on lower rack 10 minutes or until internal temperature of tilapia reaches 145° and vegetables are tender. Serve tilapia and vegetables in tortillas topped with yogurt and salsa verde.