Fish Tacos with Cilantro Slaw
Ingredients
- 1 (10-ounce) bag angel hair coleslaw
- ⅓ cup thinly sliced scallions
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 5 tsp olive oil
- ½ tsp kosher salt
- 1 pound tilapia fillets
- 8 (6-inch) corn tortillas
- 1 tsp organic taco seasoning
Instructions
- Place the coleslaw, scallions, and cilantro in a large bowl. Add the lime juice, 1 Tbsp of the oil, and 1⁄4 tsp of the salt; toss well to combine.
- Heat a large nonstick skillet over medium-high. Add the remaining 2 tsp oil to the pan; swirl to coat. Sprinkle the fish evenly with the taco seasoning and remaining 1⁄4 tsp salt. Add the fish to the pan; cook for 3 minutes on each side or until the fish flakes easily when tested with a fork, or to the desired degree of doneness. Remove from the heat and cut the fish into bite-size pieces.
- Warm the tortillas according to the package directions. Spoon about 1⁄4 cup cabbage mixture down the center of each tortilla. Divide the fish evenly among the tortillas; fold in half. Serve the tacos with the remaining cabbage mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
285
|
285
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 26 | 26 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 441 | 441 |
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