Fish Tacos with Jalapeño Slaw

Fish Tacos with Jalapeño Slaw

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From: Diabetic Living Magazine

A citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Fish Tacos
  • 1 pound fresh or frozen skinless cod, tilapia or other fish fillets, about ½ inch thick
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ancho chile pepper or cayenne pepper
  • Dash salt
  • 4 (8 inch) whole-grain flour tortillas
  • Peach or mango salsa (optional)
  • Lime wedges (optional)
  • Jalapeño Slaw
  • 2½ cups packaged shredded cabbage with carrot (coleslaw mix)
  • ¼ cup thinly sliced, halved red onion
  • 1 small fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • Dash salt

Preparation

  • Prep

  • Ready In

  1. Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
  2. Meanwhile, prepare Jalapeño Slaw: In a medium bowl combine coleslaw mix, red onion and jalapeno pepper; set aside. In a small bowl whisk together lime juice, orange juice, olive oil, ½ teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
  3. In a small bowl combine ½ teaspoon ground cumin, ground ancho chile pepper and salt; sprinkle evenly over one side of each fish fillet.
  4. Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
  5. To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.
  • Tip: 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.

Nutrition information

  • Serving size: 1 taco and ⅔ cup slaw
  • Per serving: 304 calories; 11 g fat(2 g sat); 11 g fiber; 20 g carbohydrates; 29 g protein; 13 mcg folate; 48 mg cholesterol; 3 g sugars; 729 IU vitamin A; 27 mg vitamin C; 124 mg calcium; 2 mg iron; 467 mg sodium; 520 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 fat, 1 starch, 1 vegetable

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