Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top.
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01
Information
Gradeeasy
Serving
4 servings
Calorie308 Kcal
Prep Time25 Mins
Cook Time10 Mins
Total Time35 Mins
02
Ingredients
TACOS:
Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper
8 corn tortillas (6 inches), warmed
2 tsp. canola oil
1/8 tsp. pepper
1/4 tsp. salt
1 pound tilapia fillets, cut into 1-inch pieces
GUACAMOLE:
Dash pepper
1/8 tsp. salt
1 tbsp. minced fresh cilantro
1 tbsp. finely chopped onion
2 tbsp. fat-free sour cream
1 medium ripe avocado, peeled and quartered
1-1/2 tsp. lime juice
1-1/2 tsp. canola oil
2 cups angel hair coleslaw mix
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03
Method
Step 1
In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
Step 2
Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.