Corn tortillas add a hearty dose of Resistant Starch to this traditional Tex-Mex dish, while shredded coleslaw mix lends fiber and crunch.
1 1/2 pounds tilapia fillets
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
How to Make It
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 1012 minutes, turning once, until fish flakes easily with a fork.
Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
Flake fish into pieces with a fork. Place 2 ounces fish in each tortilla. Top with coleslaw.
The CarbLovers Diet
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