Crispy Seasoned Fish Tacos with Creamy Lime Slaw
Crispy Seasoned Fish Tacos with Creamy Lime Slaw: flaky tilapia, smoky spices, and a tangy Greek yogurt slaw in crunchy corn shells. High Protein.
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Ingredients
For the Fish:
- 1 pound tilapia fillets or white fish cut into 1-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Creamy Lime Slaw:
- 3 cups green cabbage thinly sliced
- 2 green onions thinly sliced
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- kosher salt to taste
- ground black pepper to taste
For Serving:
- 8 hard yellow corn taco shells
- 1 lime cut into wedges
Instructions
- In a small bowl, add the chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper, then stir until evenly mixed.
- Place the fish strips in a bowl. Drizzle with 1 tablespoons olive oil. Sprinkle the spice blend over the fish and toss gently until evenly coated.
- Heat a large skillet over medium-high heat.
- Arrange the fish in the skillet in a single layer.
- Cook for 3 to 4 minutes then flip the fish pieces.
- Cook for 3 to 4 minutes, until lightly browned and the fish flakes easily with a fork.
- Transfer the fish to a plate.
- In a mixing bowl, add the Greek yogurt, light mayonnaise, lime juice, honey, kosher salt, and ground black pepper, then stir until smooth.
- Add the cabbage and green onions, then toss until evenly coated.
- Refrigerate the slaw until ready to serve.
- Warm the taco shells according to the package directions.
- Fill each taco shell with fish. Top with the creamy lime slaw. Serve with lime wedges on the side.
Notes
Serving Size: 4 Servings 2 Tacos each
9 WW Smart Points
9 WW Smart Points
Tips and Tricks
Getting a Good Sear on the Fish - Pat the fish dry before seasoning. Excess moisture on the surface of the fish will cause it to steam instead of brown in the pan. Dry fillets get a better crust. Making the Slaw Ahead - The slaw can be made up to a day in advance. It actually tastes better after sitting in the fridge for an hour or more. Keep it covered until you're ready to serve. Don't Overcrowd the Pan - Cook the fish in a single layer with space between each piece. Overcrowding drops the pan temperature and prevents browning. Work in batches if needed. Checking for Doneness - The fish is done when it flakes easily with a fork. It should no longer look translucent in the center. Tilapia typically cooks quickly, so keep an eye on it after the 3-minute mark.Storing and Reheating
Refrigerate - Store the fish and slaw in separate airtight containers for up to 3 days. Reheat on Stovetop - Place the fish in a skillet over medium heat. Warm for 2 to 3 minutes per side until heated through. Serve - Add the slaw after reheating so it stays crunchy.Nutrition
Calories: 322kcalCarbohydrates: 27gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 59mgSodium: 511mgPotassium: 580mgFiber: 4gSugar: 8gVitamin A: 406IUVitamin C: 26mgCalcium: 92mgIron: 2mg
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