Fish Tacos with Sesame-Ginger Slaw Recipe Print Page

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Main Dishes and Entrées

Photo by: Jim Bathie

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.

Prep: 10 minutes; Cook: 10 minutes; Total time: 20 minutes

Resistant Starch: 2.4g

Health AUGUST 2010

Yield: 4 servings (serving size: 3 tacos)
Cook time:10 Minutes
Prep time:10 Minutes
Total:20 Minutes

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. 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.

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.

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

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Fish Tacos with Sesame-Ginger Slaw recipe