Fish Tacos with Cilantro-Lime Slaw
Flaky white fish seasoned and cooked quickly, nestled in soft tortillas and topped with a zesty cilantro-lime coleslaw, creating a fresh and vibrant meal.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 3
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.67/serving
Dietary
- Dairy-Free
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Protein
Tags
- quick
- healthy
- spicy
- fresh
Ingredients
- 3 cod or tilapia fillets (4-ounce)
- 2 tablespoon olive oil
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon dried oregano
- 6 corn tortillas (small)
- 3 cup pre-shredded coleslaw mix (green cabbage and carrots)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoon lime juice (freshly squeezed)
Instructions
- Pat fish fillets dry. In a small bowl, combine chili powder, garlic powder, and dried oregano. Season fish on both sides with this spice blend.
- In a medium bowl, combine the pre-shredded coleslaw mix, chopped fresh cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil for the slaw. Toss to combine and set aside.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side, or until cooked through and easily flakes with a fork. Flake the cooked fish into bite-sized pieces.
- Warm the corn tortillas according to package instructions (microwave or dry skillet).
- Assemble tacos by spooning flaked fish into each tortilla and topping with a generous amount of cilantro-lime slaw. Serve immediately.
Notes
A squeeze of fresh lime over the tacos just before serving adds extra brightness.
Nutrition (per serving)
- Calories: 370
- Protein: 28.5 g
- Carbohydrates: 38 g
- Fat: 13.5 g
- Fiber: 6.8 g
- Sodium: 200 mg
- Saturated Fat: 2.2 g
- Sugar: 4.1 g
- Cholesterol: 60 mg