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Healthy Fish Tacos with Cilantro Slaw
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
235 minutes
Enjoy flavorful healthy fish tacos topped with vibrant slaw, zesty honey-lime-cumin blend, and a kick of spicy, smoky yogurt sauce.
Ingredients:
  • 1 pound tilapia fillets, cut into strips
  • 0.5 cup lime juice
  • 0.5 cup plain Greek yogurt
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
  • 0.33333334326744 cup lime juice
  • 2 tablespoons honey powder
  • 1 tablespoon avocado oil
  • 0.5 teaspoon smoked paprika
  • 0.66666668653488 cup shredded green cabbage
  • 0.66666668653488 cup shredded red cabbage
  • 0.66666668653488 cup shredded carrots
  • 1 cup chopped fresh cilantro
  • 4 (6 inch) corn tortillas, warmed
  • 4 (6 inch) flour tortillas, warmed
  • 1 cup diced fresh tomatoes
Instructions:
  • In a glass container, toss tilapia strips with 1/2 cup of zesty lime juice. Seal with plastic wrap and let it marinate in the fridge for 3 to 4 hours.
  • Blend together yogurt, chipotle peppers, adobo sauce, hot sauce, and salt until smooth to create a spicy dressing. Chill until ready to use.
  • Preheat the oven to 350°F (175°C) for perfectly cooked tilapia.
  • Take the tilapia out of the lime juice and gently shake off any extra liquid. Transfer the fish to a small baking dish and dispose of the remaining lime juice.
  • In a small bowl, combine 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika to create a flavorful honey-cumin sauce. Pour the sauce over the tilapia until fully coated.
  • Cook the fish in the preheated oven until it easily flakes with a fork, which should take around 20 to 30 minutes.
  • Prepare the slaw by mixing green and red cabbage, carrots, and cilantro in a bowl. Take the spicy dressing out of the refrigerator and pour most of it over the slaw, leaving 1/4 cup aside; mix everything together.
  • Assemble the tacos by drizzling 1 tablespoon of the spicy dressing on each tortilla, then layer tilapia strips, slaw, and tomatoes on top.

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