Fish Tacos with Creamy Cilantro Slaw
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 Tbsp lime juice
- 2 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1 (10-oz) pkg angel hair coleslaw
- 1 cup chopped fresh cilantro
- 2 lb flounder fillets, cut into 6 portions
- 12 low-fat, low-carb soft taco-size tortillas
- 2 avocados, sliced
Instructions
- Whisk together sour cream, mayonnaise, lime juice, vinegar, and paprika in a large bowl. Add coleslaw and cilantro; toss.
- Heat a large nonstick skillet over medium-high heat. Coat both sides of fish with cooking spray. Cook fish, in batches if necessary, 3 minutes per side or until fish flakes with a fork.
- Heat tortillas according to package directions.
- Divide fish and slaw among tortillas; top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
473
|
473
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 28 | 28 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 18 | 18 |
| Sodium (mg) | 1007 | 1007 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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