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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

294 calories; 7.5 g total fat; 2.2 g saturated fat; 40 mg cholesterol; 450 mg sodium. 548 mg potassium; 20.9 g carbohydrates; 11.4 g fiber; 5 g sugar; 32.4 g protein; 910 IU vitamin a iu; 14 mg vitamin c; 16 mcg folate; 165 mg calcium; 3 mg iron; 96 mg magnesium;