Chipotle Slaw Fish Tacos
I loved the tenderness of the fish and the crunchiness of the slaw, the creamy zesty flavor of the fish with the smokey spice of the chipotle in the slaw. We will absolutely make this again. I served it with a wonderful black bean recipe. The taco with slaw is only 274 calories with 4 grams of fat and 5 of fiber.
Total Steps
5
Ingredients
13
Tools Needed
4
Ingredients
- 2 teaspoons olive oil
- 2 tablespoons fresh lime juice
- 1/4 cup white wine
- 1/4 teaspoons salt
- fresh ground pepper
- 1 pound white fish, such as tilapia
- 1/4 cup fat-free Greek yogurt
- 2 teaspoons chipotle pepper in adobo, minced
- 2 teaspoons honey
- 1/2 pound shredded cabbage and carrots
- 1/4 cup thinly sliced red onion
- 2 tablespoons cilantro chopped
- pieces tortillas
Instructions
Step 1
Combine olive oil, fresh lime juice, white wine, salt, and fresh ground pepper in a large plastic bag. Add the white fish and seal. Marinate for about 30 minutes.
Step 2
Meanwhile, in a large bowl, combine fat-free Greek yogurt, minced chipotle pepper in adobo, and honey. Add the shredded cabbage and carrots mixture and thinly sliced red onion, then stir until coated. Refrigerate.
Step 3
Heat a large non-stick skillet over medium-high heat. Add the fish and cook for 3 to 5 minutes, until done, turning once. Set aside and let rest for about 5 minutes.
Step 4
While the fish rests, lightly toast tortillas in your skillet.
Step 5
To build the tacos, flake the cooked fish with a fork and add to tortillas. Top with the prepared slaw and serve.