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Feisty Fiesta Fish Tacos

Feisty Fiesta Fish Tacos

with Grapefruit, Avocado, and Cabbage Slaw

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This healthy twist on fish tacos saves both time and calories by skipping the deep-frying. A refreshing combination of grapefruit and cilantro makes this slaw bright and tangy. Avocado gives these tacos a touch of creaminess.

Tags:Eat First

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce



6 unit

Corn Tortillas

1 unit


4 ounce

Shredded Red Cabbage

1 unit


1 unit


1 teaspoon


¼ ounce


Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories659 kcal
Energy (kJ)2757 kJ
Fat23 g
Saturated Fat3 g
Carbohydrate68 g
Sugar14 g
Dietary Fiber11 g
Protein53 g
Sodium657 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Paring Knife
Aluminum Foil
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and thinly slice the shallot. Pick the leaves from the cilantro, then roughly chop the stems, keeping both separate.


Segment the grapefruit: Using a small paring knife, remove and discard the grapefruit peel and pith, cutting carefully around the flesh. Working over a large bowl, carefully slice between the membranes to release the grapefruit segments. Squeeze the inner core of the fruit to collect any remaining juice. Set the segments aside, leaving the juice in the bowl.


Make the cabbage slaw: Toss the cabbage into the bowl along with the cilantro stems, shallot, half the grapefruit segments, and a drizzle of olive oil. Season with salt and pepper.


Wrap the tortillas in foil and place them in the oven to warm. Halve, pit, and peel the avocado, then thinly slice. Toss half of the avocado slices into the cabbage slaw.


Cook the tilapia: Heat a large drizzle of oil in a large pan over medium-high heat. Pat dry the tilapia with a paper towel. Slice it into 1-inch wide sticks. Season liberally with salt, pepper, and cumin. Add the tilapia to the pan and cook for 2-3 minutes per side, until golden brown and opaque in the center.


Assemble the tacos: Place a piece of tilapia and some cabbage slaw in each tortilla. Top with a piece of avocado, a grapefruit segment, and some cilantro leaves. Serve the extra cabbage slaw on the side. Enjoy!