All Recipes

Name: Fish Tacos with Cilantro Lime Slaw
Yield: 6 servings
Ingredients: 1 cup plain nonfat Greek yogurt; ½ cup chopped fresh cilantro; 2 limes, juice of; 1 tsp ground cumin, divided; Salt, to taste; Ground black pepper, to taste; 3 green onions, thinly sliced; 2 garlic cloves; 1 jalapeño, cored and finely diced; 1 (14 oz.) bag coleslaw mix; 1 ½ lbs. tilapia, walleye or cod, thawed if frozen; 1 ½ tsp. chili powder; ½ tsp. garlic powder; ½ tsp. onion powder; ½ tsp. smoked paprika; 1 -2 Tbsp. canola oil; Corn tortillas, warmed; Optional toppings: see Chef's Tips

Fish Tacos with Cilantro Lime Slaw

On the table in less than 20 minutes, these tacos are packed with succulent fish, a splash of lime, creamy slaw and a blend of spices to kick up the heat.

Calories: 320per serving
Servings: 6people

Ingredients

1 cup plain nonfat Greek yogurt
½ cup chopped fresh cilantro
2 limes, juice of
1 tsp ground cumin, divided
Salt, to taste
Ground black pepper, to taste
3 green onions, thinly sliced
2 garlic cloves
1 jalapeño, cored and finely diced
1 (14 oz.) bag coleslaw mix
1 ½ lbs. tilapia, walleye or cod, thawed if frozen
1 ½ tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
1 -2 Tbsp. canola oil
Corn tortillas, warmed
Optional toppings: see Chef's Tips

Instructions

Combine Greek yogurt, cilantro, lime juice, ½ tsp. cumin, salt, black pepper, green onions, garlic and jalapeño in a blender or food processor. Blend until the mixtures is combined.
Place the coleslaw mix in a large mixing bowl. Drizzle the sauce on top of the coleslaw, then toss until the mixture is evenly combined. Cover and refrigerate until ready to use.
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper to taste. Place fish on a large plate or baking sheet. Pat dry with a paper towel. Rub with the seasoning blend.
Heat canola oil in a skillet over medium heat. Working in batches, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently flake cooked fish for tacos.
To assemble tacos, place fish in warmed tortillas and top with coleslaw mix. Top with additional optional toppings. Serve warm.

Watch the Recipe

Fish Tacos with Cilantro Lime Slaw

Notes from the Kitchen

Chef's tip
Chef's Tip
Optional toppings: red onion, cilantro, diced avocado, lime wedges

Nutrition

Per Serving: Calories 320 Total Fat 7g Cholesterol 60mg Sodium 135mg Total Carbohydrate 36g Dietary Fiber 1g Total Sugars 7g Protein 31g Vitamin D 20% Calcium 8% Iron 10% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

Fish Tacos with Cilantro Lime Slaw

On the table in less than 20 minutes, these tacos are packed with succulent fish, a splash of lime, creamy slaw and a blend of spices to kick up the heat.

Calories: 320per serving
Servings: 6people

Ingredients

1 cup plain nonfat Greek yogurt
½ cup chopped fresh cilantro
2 limes, juice of
1 tsp ground cumin, divided
Salt, to taste
Ground black pepper, to taste
3 green onions, thinly sliced
2 garlic cloves
1 jalapeño, cored and finely diced
1 (14 oz.) bag coleslaw mix
1 ½ lbs. tilapia, walleye or cod, thawed if frozen
1 ½ tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
1 -2 Tbsp. canola oil
Corn tortillas, warmed
Optional toppings: see Chef's Tips

Instructions

Combine Greek yogurt, cilantro, lime juice, ½ tsp. cumin, salt, black pepper, green onions, garlic and jalapeño in a blender or food processor. Blend until the mixtures is combined.
Place the coleslaw mix in a large mixing bowl. Drizzle the sauce on top of the coleslaw, then toss until the mixture is evenly combined. Cover and refrigerate until ready to use.
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper to taste. Place fish on a large plate or baking sheet. Pat dry with a paper towel. Rub with the seasoning blend.
Heat canola oil in a skillet over medium heat. Working in batches, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently flake cooked fish for tacos.
To assemble tacos, place fish in warmed tortillas and top with coleslaw mix. Top with additional optional toppings. Serve warm.

Watch the Recipe

Fish Tacos with Cilantro Lime Slaw

Notes from the Kitchen

Chef's tip
Chef's Tip
Optional toppings: red onion, cilantro, diced avocado, lime wedges

Nutrition

Per Serving: Calories 320 Total Fat 7g Cholesterol 60mg Sodium 135mg Total Carbohydrate 36g Dietary Fiber 1g Total Sugars 7g Protein 31g Vitamin D 20% Calcium 8% Iron 10% Potassium 10%

Nutritional values are an approximation. Actual values may vary.