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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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

Nutrition Facts

373.1 calories; protein 31.1g 62% DV; carbohydrates 35.1g 11% DV; exchange other carbs 2.5; dietary fiber 5.7g 23% DV; sugars 10.5g; fat 13.2g 20% DV; saturated fat 5.7g 29% DV; cholesterol 84.3mg 28% DV; vitamin a iu 800.8IU 16% DV; vitamin c 41.9mg 70% DV; folate 75.5mcg 19% DV; calcium 266.6mg 27% DV; iron 2mg 11% DV; magnesium 55mg 20% DV; potassium 618.2mg 17% DV; sodium 573.5mg 23% DV.