Fish Taco with Red Cabbage Cups and Fresh Citrus Pico
These Fish Tacos with Red Cabbage Cups and Fresh Citrus Pico are a bright, fresh twist on a classic favorite. Flaky white fish seasoned with cumin and smoked paprika is paired with crisp red cabbage leaves for a light, crunchy wrap, then topped with a vibrant citrus pico made from pink grapefruit, red onion, and fresh cilantro. The result is a colorful, nutrient-dense dish that’s easy to prepare, naturally gluten-free, and perfect for a quick weeknight meal or a refreshing, in-season option that highlights fresh produce.
Ingredients
Method
- Preheat the oven to 400°F or heat a skillet over medium heat.
- Toss the fish with olive oil, cumin, smoked paprika, salt, pepper, and lime juice. Roast for 8–10 minutes or pan-sear until just cooked through. Flake the fish into small pieces.
- In a small bowl, gently combine the grapefruit, red onion, cilantro, lime juice, and salt to make the citrus pico.
- Separate the outer leaves of the red cabbage and trim into scoopable pieces. Fill each cabbage cup with flaked fish and top with citrus pico. Serve immediately.
