fish tacos with easy slaw
fish tacos with easy slaw
A quick and delicious taco recipe that works well with fish, shrimp, chicken, and beef.
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 1 | 10 mins | 5 mins |
Tacos are a weekly staple in my house — sometimes I eat them daily. I love egg tacos for breakfast, rotisserie chicken tacos for lunch, and fish tacos for dinner. I also love vegetarian tacos with spiced cauliflower, black beans, and pickled red onions. They’re versatile, balanced, and really delicious. Plus, they come together in no time since you don’t have to cook a grain or make a carb. In my opinion, they’re the perfect weeknight dinner. Use this foundational recipe and adjust it as needed.
INGREDIENTS
3 oz tilapia
4 corn tortillas
1 cup green cabbage, thinly sliced
1/4 avocado, sliced
1/4 cup yogurt, plain, whole milk
2 Tbsp cilantro, stems removed
1 clove garlic
juice from 1 lime
1 tsp extra virgin olive oil
1/4 tsp ground cumin
kosher salt
pepper
INSTRUCTIONS
Heat the oven to broil with the rack in the highest position.
Place fish on a rimmed baking sheet and drizzle with olive oil; season with salt and pepper. Broil the fish until it’s lightly browned on top and flesh is opaque throughout, about 4 to 6 minutes.
In the meantime, place the yogurt, cilantro, garlic, juice from 1/2 lime, cumin, and a pinch or two of salt in a blender or food processor and pulse until the mixture is combined.
Combine cabbage, remaining lime juice, and a few pinches of salt in a mixing bowl and toss to combine.
Warm tortillas on the stovetop, in the oven, or in the microwave.
Top tortillas with fish, slaw, lime crema, and avocado. Serve with fresh cilantro and salsa of choice.
Notes
Pick up a bag of coleslaw mix at the store to make this recipe easier and quicker!
Use DF yogurt to make DF.
| CALORIES | CARBS | PROTEIN | FAT |
|---|---|---|---|
| 485 | 60g | 26g | 15g |
photo for Weeknight Dinners by Melissa Peterson
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.