Skinny Fish Tacos in Under 20 Minutes
Ingredients
Ingredients for Coleslaw:
- 2 cups cabbage, green or purple, shredded
- 1 cup apple, unpeeled and diced
- ¾ cup fresh corn kernels, cut from the cob or frozen and thawed
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lime or lemon juice
- ½ teaspoon honey, optional
Ingredients for Seasonings:
- 2 teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika, see shopping tips
- 1 teaspoon salt
- ¼ teaspoon ground red pepper (cayenne pepper)
Ingredients for Fish and Tortillas:
- 1 pound tilapia, mahi-mahi or your favorite white fish
- Olive oil cooking spray or your favorite
- 1 tablespoon olive oil
- 6 corn tortillas, warmed, see shopping tips
- Fresh lime or lemon slices, if desired
Instructions
- In a large bowl, add all coleslaw ingredients and toss well. Set aside.
- In a small bowl, combine all seasonings and toss well to blend.
- Rinse fish and pat dry with paper towels. Dip each piece of fish into seasonings and coat well. The fish should be heavily coated on both sides.
- Coat a large nonstick pan with cooking spray. Add olive oil and heat in pan. Place fish in pan, cover and cook over medium heat for 2-3 minutes. The amount of time depends on how thick the fish is. Using a spatula, turn fish over and continue to cook for about 2-3 minutes until cooked through. When fish is opaque, it’s ready. Remove with spatula to a plate. Slice into strips or chunks.
- To assemble each taco: Place ⅓ cup fish on each tortilla. Top each with a little over ⅓ cup coleslaw. Serve with lime or lemon wedges on the side, if desired.
- Leftovers taste great the next day.
Nutrition
Serving: 1taco and slawCalories: 197kcalCarbohydrates: 22gProtein: 18gFat: 5gSaturated Fat: 1gSodium: 272mgFiber: 4gSugar: 5gBlue Smart Points: 3Green Smart Points: 5Plus Points: 5