Fish Tacos with Sesame-Ginger Slaw

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

Yield: 4 servings (serving size: 3 tacos)
Total:
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 3g
  • Protein: 40g
  • Carbohydrate: 38g
  • Fiber: 6g
  • Cholesterol: 85mg
  • Sodium: 430mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Flake fish into pieces with a fork. Place 2 ounces fish in each tortilla. Top with coleslaw.
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