Tilapia Tacos with Cabbage Slaw
Ingredients
- 8 (6-inch) corn tortillas
For the fish:
- 1 pound tilapia
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 2 tablespoons olive oil
- ⅓ cup fresh lime juice
For the slaw:
- ½ head cabbage
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- ½ teaspoon salt
Directions
- For the fish, combine tilapia, garlic, cumin, chili powder, 1 tablespoon olive oil, and ⅓ cup lime juice in a plastic bag. Marinate at room temperature for no more than 30 minutes.
- Preheat the grill to medium heat and oil the grates. Grill the fish for about 3-4 minutes per side, or until it easily flakes with a fork.
- For the slaw, combine cabbage, cilantro, 2 tablespoons lime juice, 2 teaspoons olive oil, and salt. Allow to rest for 10 minutes.
- If desired, grill the tortillas and assemble each taco with about 2 ounces fish and ½ cup slaw.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 310 (80 from fat) |
| Total fat | 9g |
| Saturated fat | 1.5g |
| Cholesterol | 55mg |
| Sodium | 380mg |
| Carbohydrate | 33g (6g dietary fiber, 0g sugar) |
| Protein | 27g |
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