Fish Tacos with Cabbage Slaw

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.

Yield:

4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

Recipe from

Nutritional Information

Calories 305
Caloriesfromfat 29 %
Fat 9.8 g
Satfat 2 g
Monofat 4.9 g
Polyfat 1.2 g
Protein 26.5 g
Carbohydrate 30.1 g
Fiber 4.4 g
Cholesterol 75 mg
Iron 1.4 mg
Sodium 445 mg
Calcium 162 mg

Ingredients

4 cups very thinly presliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extravirgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas

Preparation

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Allison Fishman,

July 2006