Healthy Fish Tacos with Cilantro Slaw
Recipe by Donna B McClure from allrecipes.com
Dinner 4 Hr. 55 Mins.
Ingredients
4
4 servings
- •1 pound tilapia fillets, cut into strips
- •½ cup lime juice
- •½ cup plain Greek yogurt
- •2 chipotle peppers in adobo sauce
- •1 tablespoon adobo sauce from chipotle peppers
- •1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
- •¼ teaspoon salt
- •⅓ cup lime juice
- •2 tablespoons honey powder
- •1 tablespoon avocado oil
- •1 teaspoon ground cumin
- •½ teaspoon smoked paprika
- •⅔ cup shredded green cabbage
- •⅔ cup shredded red cabbage
- •⅔ cup shredded carrots
- •1 cup chopped fresh cilantro
- •4 (6 inch) corn tortillas, warmed
- •4 (6 inch) flour tortillas, warmed
- •1 cup diced fresh tomatoes
Instructions
- Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
- Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
- When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
- Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
- Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
- Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
- Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Nutritional Facts
Per 4 servings
- Calories: 378
- Carbohydrate: 46g
- Fat: 11g
- Fiber: 5g
- Protein: 30g
- Sugar: 6g
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