White Balsamic Shallot Vinaigrette

White Balsamic Shallot Vinaigrette

Product info

Whitefish Tacos


  • 3/4 cup Marie’s® White Balsamic Shallot Vinaigrette
  • 3 Tbsp. olive oil
  • 20 oz. whitefish, divided into 2-oz. pieces
  • 3 cups red cabbage, shredded
  • 12 Tbsp. tomatoes, diced
  • 20 shells hard taco shells
  • 20 Tbsp. jalapeños, sliced
  • 12 Tbsp. cilantro, chopped
  • 20 each limes, cut into wedges


  1. Heat oil in skillet on high heat to smoke point.
  2. Add fish slowly to skillet, cooking for approximately 4 minutes on each side.
  3. While fish is cooking, build tacos by adding shredded cabbage and diced tomatoes to taco shell.
  4. Place cooked fish on top of cabbage and tomatoes. Top with vinaigrette and garnish with sliced jalapeños and chopped cilantro.
  5. Serve tacos with 2 lime wedges.