Ingredients
10
10 servings
- •1 pound tilapia fillets
- •2 tablespoons taco seasoning mix
- •1 tablespoon olive oil
- •1 (4.6 ounce) package taco shells
- •1 (6 ounce) container plain yogurt
- •1 teaspoon lime juice
- •1 teaspoon white sugar
- •½ teaspoon grated lime zest
- •¼ teaspoon salt
- •4 cups coleslaw mix
- •2 tablespoons chopped fresh cilantro
- •1 small jalapeno chile, seeded, finely chopped
- •1 tomato, seeded and diced
Instructions
- Season tilapia fillets with taco seasoning.
- Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
- Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.
Nutritional Facts
Per 10 servings
- Calories: 167
- Carbohydrate: 16g
- Fat: 6g
- Fiber: 1g
- Protein: 12g
- Sugar: 3g
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