The sturdy texture of corn tortillas works best for these tacos, 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)
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
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.
Nutritional Information
- Calories: 305 (29% from fat)
- Fat: 9.8g (sat 2g,mono 4.9g,poly 1.2g)
- Protein: 26.5g
- Carbohydrate: 30.1g
- Fiber: 4.4g
- Cholesterol: 75mg
- Iron: 1.4mg
- Sodium: 445mg
- Calcium: 162mg
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