How to Make Healthy Fish Tacos with Cilantro Slaw - A Step-by-Step Guide

Tacos are a beloved staple of Mexican cuisine, but sometimes the traditional versions can be a bit heavy on the calories. This recipe for healthy fish tacos with cilantro slaw is a fresh and nutritious take on the classic dish, perfect for those looking to enjoy a guilt-free taco night. This recipe swaps out the usual fried fish for grilled fish, and the heavy cream-based sauces for a zesty, cilantro-infused slaw, making for a lighter, yet still incredibly flavorful meal. Whether you're host...

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Ingredients

  • 1 pound tilapia fillets, cut into strips
  • ½ cup lime juice
  • ½ cup plain Greek yogurt
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
  • ¼ teaspoon salt
  • ⅓ cup lime juice
  • 2 tablespoons honey powder
  • 1 tablespoon avocado oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ⅔ cup shredded green cabbage
  • ⅔ cup shredded red cabbage
  • ⅔ cup shredded carrots
  • 1 cup chopped fresh cilantro
  • 4 (6 inch) corn tortillas, warmed
  • 4 (6 inch) flour tortillas, warmed
  • 1 cup diced fresh tomatoes

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 55 mins
  • Servings: 4
  • Yield: 8 tacos

  • Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
  • Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
  • When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
  • Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
  • Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  • Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
  • Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
  • Nutrition

    378 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 47mg
    • Sodium: 532mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 30g
    • Vitamin C: 36mg
    • Calcium: 138mg
    • Iron: 3mg
    • Potassium: 901mg