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–+ servings
The Back Rub Company

Fish Taco with Red Cabbage Cups and Fresh Citrus Pico

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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.
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Cook Time 15 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Spanish
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • ¾ pound white fish cod, mahimahi, or halibut
  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Juice of ¼ lime
  • ¾ cup pink grapefruit finely diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • Pinch kosher salt
  • ½ head red cabbage outer leaves only

Method
 

  1. Preheat the oven to 400°F or heat a skillet over medium heat.
  2. 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.
  3. In a small bowl, gently combine the grapefruit, red onion, cilantro, lime juice, and salt to make the citrus pico.
  4. 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.

Nutrition

Calories: 155kcalCarbohydrates: 14gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 43mgSodium: 364mgPotassium: 595mgFiber: 3gSugar: 7gVitamin A: 1809IUVitamin C: 75mgCalcium: 71mgIron: 2mg

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