Fish Tacos with Sesame Ginger Slaw

Jim Bathie

4 servings (12 tacos)


+ Add To Shopping List
1 1/2 pounds tilapia fillets
Cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons plain Greek-style low-fat yogurt
2 tablespoons lime juice
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon honey
3 cups shredded coleslaw mix
12 (6-inch) corn tortillas, warmed


Prep: 25 Minutes
Cook: 15 Minutes

1. Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.

2. Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.

3. Place 2 ounces fish in each tortilla. Top with coleslaw.

Created date

June 2010

Nutritional Information

Calories 390
Fat 9 g
Satfat 2 g
Monofat 3 g
Polyfat 3 g
Protein 40 g
Carbohydrate 38 g
Fiber 6 g
Cholesterol 85 mg
Sodium 430 mg
2.4 g