Fish tacos with lime slaw
A Mexican side or snack for the galley that best on calm days or at anchor, about 15 min hands-on.
- Sides & snacks
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 2/5
- 🌶 Hot (on the side)
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Fresh fish fillet (white / mahi-mahi)520 g (130 g)
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Green/white cabbage200 g (50 g)
- Lime60 g (≈ 1 lime) (15 g)
- Mayonnaise60 g (15 g)
- Hot sauce20 g (5 g)
- Ground cumin4 g (1 g)
- Sunflower / vegetable oil32 g (8 g)
Method
- Shred cabbage; toss with lime juice.
- Season fish with cumin; pan-fry 3 minutes a side.
- Fill tortillas with fish and slaw; top with mayo and hot sauce.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Fish, Gluten, Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 492
- protein
- 30 g
- fat
- 25 g
- carbs
- 36 g
- sugar
- 5 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes