Pan method — best for keeping tortillas soft and fish tender, giving that fresh-off-the-grill flavor.
Grilled Fish Tacos with Crema Coleslaw and Chili de Arbol Salsa
Meal credits 1
Keto/Paleo Options Available
Fresh-grilled white fish tucked into soft tortillas, paired with creamy coleslaw and our house-made chili de árbol salsa for that perfect blend of smoky, tangy, and spicy island flavor.
Ingredients
Market fish, green cabbage, red cabbage, lime, corn tortilla, cilantro, avocado mayo, greek yogurt, organic ketchup, chili de arbol, tomato, vegetable stock, garlic, onion, seasoning & olive oil.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 461 | 525 |
| Fat | Grams | 29 | 28 |
| Carb | Grams | 39 | 19 |
| Protein | Grams | 32 | 37 |
Heating Instructions
Pan method — best for keeping tortillas soft and fish tender, giving that fresh-off-the-grill flavor.After heating, top with crema coleslaw and spoon over chili de árbol salsa. Add fresh lime juice or diced avocado for that taco-stand finish.
Remove crema coleslaw and salsa before heating. Heat tortillas and fish 45–60 seconds on medium-high, covered or vented. Let cool slightly, then reassemble with toppings.
Remove cold toppings. Preheat to 360°F. Heat fish and tortillas in foil for 3–4 minutes until just warm. Avoid overcooking — fish should stay flaky and tender.
Remove crema coleslaw and salsa. Preheat to 375°F. Wrap fish and tortillas in foil, heat 8–10 minutes until warm. Don’t overheat — keeps fish moist.
Remove crema coleslaw and salsa. Heat a non-stick pan on medium, warm fish and tortillas 1–2 minutes per side until hot.