Fish Tacos with Tangy Slaw NAVAHCS

Fish Tacos with Tangy Slaw

Yield: 4 servings ( 2 tacos per serving)
Total Time: 25 minutes (Prep 15 mins, Cook 10 mins)

Ingredients:
2 Tablespoons no-salt added Taco Seasoning (store bought or home made), divided
4 Tablespoons (1/4 cup) lime juice, divided
1 pound (16 ounces) white fish fillets (e.g. Cod)
1/4 cup nonfat plain Greek yogurt
1/4 cup olive oil mayonnaise
1/4 cup chopped fresh cilantro (optional)
1 Tablespoon honey or sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 cups shredded cabbage (about 1/2 -1 head)
8 (6 inch) flour or corn tortillas, warmed

Directions:

1. In a small bowl, combine 1 Tablespoon of the taco seasoning, 1 Tablespoon of the lime juice, and 1 Tablespoon of the oil. Coat the fish fillets with the mixture.

2. In a separate small bowl, combine the remaining 1 Tablespoon of taco seasoning with the yogurt, mayonnaise, and 1 Tablespoon of the lime juice. Set aside.

3. In a medium mixing bowl, whisk together the remaining 2 Tablespoons lime juice, 1 Tablespoon of the olive oil, cilantro, honey or sugar, black pepper, and salt. Add the shredded cabbage and toss to coat. Set aside.

4. Heat a nonstick skillet over medium-high heat.

5. Add the fish and cook until it is cooked through and flakes easily with a fork, about 3-6 minutes per side. Remove the fish from the pan and let it rest for 1-2 minutes.

6. Break the fish into bite-sized pieces, then divide the pieces of fish and the dressed cabbage over the warmed tortillas.

7. Serve warm, drizzling with the yogurt mixture to taste.

Nutrition Facts (per serving):

Calories: 400
Total Fat: 14 grams
Saturated Fat: 1 gram
Sodium: 358 milligrams
Total Carbohydrate: 37 grams
Dietary Fiber: 3.5 grams
Protein: 30 grams