Fish Tacos With Broccoli Slaw


These delicious fish tacos, with fresh crunchy slaw topping, take less than 20 minutes to prepare.


  • 4 firm whitefish fillets, such as cod or halibut, about 4 ounces each, 3/4- to 1-inch thick, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 2 cups broccoli slaw
  • 1/4 cup chopped, fresh cilantro
  • 1 medium green onion (thinly sliced)
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 4 6-inch corn tortillas


  1. Pour water into a pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
  2. In a small bowl, stir the chili powder, cumin, and garlic powder together. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
  3. Meanwhile, in a medium bowl, stir the broccoli slaw, cilantro, and green onion together, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
  4. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.

Recipe source: American Heart Association

Resources & Tools

Drug Search

Use the drug search tools to find out if your drugs are covered and which tier they fall under on your plan type.

Find a Doctor

Find a doctor within your Tufts Health Plan Medicare Preferred HMO network or your Tufts Health Plan Senior Care Options network.

Health Library A-Z

Tufts Health Plan has partnered with Healthwise to provide members with access to a library of high-quality content on conditions, treatments and more.