Fish Tacos with Sesame-Ginger Slaw

Jim Bathie
Corn tortillas add a hearty dose of Resistant Starch to this traditional Tex-Mex dish, while shredded coleslaw mix lends fiber and crunch.


4 servings (serving size: 3 tacos)
Total time: 20 Minutes

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Total: 20 Minutes

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


1 1/2 pounds tilapia fillets
Cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons plain low-fat Greek 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


1. Heat a nonstick skillet or grill pan over medium heat. Coat fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10–12 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. Flake fish into pieces with a fork. Place 2 ounces fish in each tortilla. Top with coleslaw.