Healthy Fish Tacos with Cilantro Slaw
Description
Honey, cumin, and lime add a nice dose of flavor to these healthy fish tacos topped with colorful slaw and a spicy, smoky yogurt sauce.
Ingredients
•
1 pound tilapia fillets, cut into strips
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1/2 cup lime juice
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1/2 cup plain Greek yogurt
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2 chipotle peppers in adobo sauce
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1 tablespoon adobo sauce from chipotle peppers
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1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
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1/4 teaspoon salt
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1/3 cup lime juice
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2 tablespoons honey powder
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1 tablespoon avocado oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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2/3 cup shredded green cabbage
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2/3 cup shredded red cabbage
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2/3 cup shredded carrots
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1 cup chopped fresh cilantro
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4 (6 inch) corn tortillas, warmed
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4 (6 inch) flour tortillas, warmed
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1 cup diced fresh tomatoes
Directions
1
Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2
Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3
When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4
Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5
Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
6
Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7
Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8
Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.