Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins
20 mins


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

1 fish taco wrap
294 calories; protein 32.4g; carbohydrates 20.9g; dietary fiber 11.4g; sugars 4.6g; fat 7.5g; saturated fat 2.2g; cholesterol 40.5mg; vitamin a iu 910.1IU; vitamin c 13.7mg; folate 15.6mcg; calcium 165.4mg; iron 2.9mg; magnesium 96.4mg; potassium 548.1mg; sodium 449.6mg.

4 lean protein, 1 starch, 1/2 fat, 1/2 other carbohydrate