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


Recipe Summary test

30 mins
30 mins


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

2 tacos
373 calories; protein 31.1g; carbohydrates 35.1g; dietary fiber 5.7g; sugars 10.5g; fat 13.2g; saturated fat 5.7g; cholesterol 84.3mg; vitamin a iu 800.8IU; vitamin c 41.9mg; folate 75.5mcg; calcium 266.6mg; iron 2mg; magnesium 55mg; potassium 618.2mg; sodium 573.5mg.

2 fat, 2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fruit