These yummy fish tacos are a quick-and-easy choice for dinner. Ready in just 30 minutes, the lime-seasoned tilapia fillets are baked and then combined in warm tortillas with cumin-spiced cabbage, sweet mangoes and spicy radishes. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Preheat oven to 425 degrees F. Line an extra-large baking sheet with parchment paper.

  • Rinse fish; pat dry. Arrange fish in a single layer on the prepared baking sheet. Sprinkle with 1/4 teaspoon of the salt, the garlic powder and pepper. Top with lime slices. Bake 5 to 8 minutes or until fish flakes easily.

  • Meanwhile, in a 10-inch nonstick skillet heat oil over medium. Add onion, cumin seeds and the remaining 1/4 teaspoon salt. Cook and stir 30 seconds or until cumin is fragrant. Gradually add cabbage, tossing with tongs to combine with onion mixture. Cook 3 to 4 minutes or just until cabbage is softened.

  • Coarsely flake fish. Serve cabbage mixture in warm tortillas topped with fish, mangoes, cheese, sour cream and radishes. Serve with lime wedges and sriracha sauce.


Tip: For low-carb tacos, use large leaves of purple cabbage in place of the tortillas.

Nutrition Facts

373 calories; 13.2 g total fat; 5.7 g saturated fat; 84 mg cholesterol; 573 mg sodium. 618 mg potassium; 35.1 g carbohydrates; 5.7 g fiber; 10 g sugar; 31.1 g protein; 801 IU vitamin a iu; 42 mg vitamin c; 76 mcg folate; 267 mg calcium; 2 mg iron; 55 mg magnesium;