Healthy and super delicious Fish Tacos that requires zero frying! Make a slaw to go on top for a dinner made in less than 30 minutes.
Servings 4 servings
For the fish:
- 12 oz. tilapia fresh or defrosted + patted very dry
- 1 tablespoon olive oil
- salt to taste
- 1 tablespoon lime mojito seasoning
For the slaw:
- 16 oz. coleslaw mix
- 1/2 cup cilantro chopped
- 1/4 large red onion chopped, about 1/3 cup
- 3/4 cup light sour cream
- salt to taste
- 1 tablespoon taco seasoning
- 1 tablespoon lime zest
- 2 1/2 tablespoons fresh lime juice
- 1 clove garlic grated
For the tacos:
- 4 corn & flour blend soft tortillas
- ripe avocados or guacamole
- extra cilantro
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Place dry fish filets onto parchment paper and rub lightly with olive oil on both sides. Sprinkle with salt and mojito lime seasoning and bake for 10-12 minutes or until opaque and can flake easily.
While fish is drying, place coleslaw mix, cilantro and red onion into a large bowl. In a small bowl, whisk sour cream, salt, taco seasoning, lime zest, lime juice and garlic together until smooth. Pour dressing over coleslaw and toss until everything is well coated.
To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.
Calories: 299kcal | Carbohydrates: 27g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 353mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 46.7mg | Calcium: 146mg | Iron: 2mg