Chipotle Fish Tacos

Chipotle Fish Tacos

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From: Diabetic Living Magazine

Lightened-up Baja-style fish tacos make a quick, flavorful meal that's easy to whip up in a few minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen tilapia fillets
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons to 3 teaspoons salt-free chipotle seasoning blend, such as Mrs Dash® Southwest Chipotle Seasoning Blend
  • 2 cups packaged coleslaw mix, such as Dole® brand
  • 2 tablespoons bottled light spicy ranch salad dressing, such as Hidden Valley® Light Fiesta Salsa Dressing
  • 8 (6 inch) high-fiber whole wheat tortillas, such as Mission® Carb-Balance® Whole Wheat Tortillas (fajita size)
  • ½ avocado, thinly sliced
  • ¼ cup cilantro leaves
  • 1 lime, quartered

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Preheat oven to 450°F. Place the fillets in a 3-quart baking dish and brush both sides of the fish with the oil. Season fish with the chipotle seasoning blend. Bake for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes when tested with a fork.
  2. Meanwhile, in a small bowl, combine the coleslaw mix and dressing; set aside.
  3. Flake the fish into large chunks and divide between the tortillas. Top each with ¼ cup of the coleslaw mixture, avocado, cilantro, and a squeeze of fresh lime.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 340 calories; 12 g fat(4 g sat); 21 g fiber; 31 g carbohydrates; 29 g protein; 43 mcg folate; 57 mg cholesterol; 0 g sugars; 346 IU vitamin A; 14 mg vitamin C; 109 mg calcium; 2 mg iron; 526 mg sodium; 451 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch, 1 fat, ½ vegetable

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