These quick-and-easy fish tacos are full of chili-crusted halibut, crunchy cabbage and fruity salsa. Using prepared salsa and coleslaw mix means this recipe is on the table in just 20 minutes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray. Place fish on rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.

  • Meanwhile, in a medium bowl, stir together sour cream and the 1/4 cup salsa. Add the 2 cups coleslaw mix; toss to coat. Divide cabbage mixture among tortillas. Top with fish. Roll up tortillas. If desired, serve with additional coleslaw mix and lime wedges. If desired, pass additional salsa.

Nutrition Facts

293.9 calories; protein 32.4g 65% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 11.4g 46% DV; sugars 4.6g; fat 7.5g 12% DV; saturated fat 2.2g 11% DV; cholesterol 40.5mg 14% DV; vitamin a iu 910.1IU 18% DV; vitamin c 13.7mg 23% DV; folate 15.6mcg 4% DV; calcium 165.4mg 17% DV; iron 2.9mg 16% DV; magnesium 96.4mg 34% DV; potassium 548.1mg 15% DV; sodium 449.6mg 18% DV.