Rinse fish under cold water and pat dry. Cut into 2" pieces.
In a bowl whisk olive oil, coriander, oregano, turmeric, and s & p. Add fish and coat. Refrigerate 30 min.
Cook rice and add chili powder and cayenne.
Toss cabbage and carrot with vinegar and sugar.
Heat pan over medium heat. Working in batches, remove fish from marinade and cook until lightly Brown and flaky, 1-2 min per side.
Assemble by warming tortillas on both sides in clean frying pan over medium heat. Top with cabbage mixture, rice, fish, pickled shallots and ranch sauce. Add garnishes if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 64.5mg||2 %|
|Potassium 168.1mg||4 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 26.2g|
|Protein 3.2g||5 %|
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Calories per serving: 158
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