Fish Tacos with Creamy Cilantro-Lime Slaw
Ingredients
- ½ cup plain Greek yogurt
- ¼ cup reduced-fat mayonnaise
- 2 Tbsp fresh lime juice
- 2 tsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp salt
- 3½ cups tricolor coleslaw
- 1 cup chopped fresh cilantro
- 1½ lb flounder fillets, cut into 6 portions
- 6 (8-inch) low fat, low-carb tortillas
- 2 avocados, sliced
Instructions
- Whisk together yogurt, mayonnaise, lime juice, vinegar, paprika, and salt 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 |
330
|
330
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 31 | 31 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 630 | 630 |
Diabetic Meal Plan
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