Fish Tacos with Spicy Cabbage Slaw

Fish Tacos with Spicy Cabbage Slaw

0 Reviews
From: Diabetic Living Magazine

These delicious fish tacos are paired with a spicy cabbage slaw. Served on warmed corn tortillas and topped with ripe avocado slices, this Mexican-inspired meal is perfect for a summer dinner.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds fresh or frozen mahi mahi, cod, or tilapia
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon ground ancho chile pepper or chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (10 ounce) package 1 14-ounce package shredded cabbage with carrot (coleslaw mix)
  • 1 small 1 to 2 fresh jalapeño chile peppers, finely chopped (see Tip)
  • 2 tablespoons chopped fresh cilantro
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ⅓ cup fat-free mayonnaise dressing
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • 8 (6 inch) corn tortillas, warmed (see Tip)
  • 1 ripe avocado, halved, seeded, peeled and cut into 8 slices
  • Lime wedges (optional)


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of the fish and place fish in a shallow dish.
  2. For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, ¼ teaspoon salt and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes.
  3. Meanwhile, for cabbage slaw, in a large bowl combine cabbage, jalapeno and cilantro. In a small bowl whisk together the yogurt, mayonnaise dressing, 1 tablespoon lime juice, cumin and ¼ teaspoon salt. Stir dressing into cabbage mixture. Cover and chill until serving time.
  4. Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with cooking spray. Remove fish from marinade and discard marinade. Place fish in a single layer in prepared pan. Bake for 4 to 6 minutes per ½-inch thickness of fish until fish begins to flake when tested with a fork, turning once. Or, grill fish directly over medium heat for 4 to 6 minutes per ½-inch thickness, turning once.
  5. To serve, divide fish among the warmed tortillas. Add an avocado slice and 2 tablespoons of spicy slaw to each taco. Serve with remaining slaw on the side. If desired, serve with lime wedges.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition information

  • Serving size: 2 tacos and 1¼ cups slaw
  • Per serving: 418 calories; 12 g fat(2 g sat); 9 g fiber; 37 g carbohydrates; 41 g protein; 126 mg cholesterol; 8 g sugars; 682 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2 vegetable, 1½ fat, 1½ starch

Reviews 0