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

Recipe by Health August 2010

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Jim Bathie

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
4 servings (serving size: 3 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

The CarbLovers Diet

Nutrition Facts

390 calories; fat 9g; saturated fat 2g; mono fat 3g; poly fat 3g; protein 40g; carbohydrates 38g; fiber 6g; cholesterol 85mg; sodium 430mg.