Recipe Image

Chipotle Fish Tacos

  • 15 m
  • 20 m
Diabetic Living Magazine
“Lightened-up Baja-style fish tacos make a quick, flavorful meal that's easy to whip up in a few minutes.”


    • 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


  • 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.
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