Healthy Fish Tacos with Cilantro Slaw

Honey, cumin, and lime add a nice dose of flavor to these healthy fish tacos topped with colorful slaw and a spicy, smoky yogurt sauce.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).

Step 4

Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.

Step 5

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.

Step 6

Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.

Step 7

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.

Step 8

Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.