Fish Tacos With Broccoli Slaw

These delicious fish tacos, with fresh crunchy slaw topping, take less than 20 minutes to prepare.

Ingredients

• 4 firm whitefish fillets, such as cod or halibut, about 4 ounces each, 3/4- to 1-inch thick, rinsed and patted dry
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 2 cups broccoli slaw
• 1/4 cup chopped, fresh cilantro
• 1 medium green onion (thinly sliced)
• 3 tablespoons light mayonnaise
• 2 tablespoons fresh lime juice
• 4 6-inch corn tortillas

Directions

1. Pour water into a pressure cooker. Place the steaming rack in the pressure cooker. Place the fish on the rack.
2. In a small bowl, stir the chili powder, cumin, and garlic powder together. Sprinkle the mixture over the fish. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
3. Meanwhile, in a medium bowl, stir the broccoli slaw, cilantro, and green onion together, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
4. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.

Recipe source: American Heart Association