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Soft Fish Tacos

My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!—Carrie Billups, Florence, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings

Ingredients

  • 4 cups coleslaw mix
  • 1/3 cup tartar sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1-1/2 pounds tilapia fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 10 corn tortillas (6 inches), warmed
  • Optional: Shredded cheddar cheese, chopped tomato and sliced avocado

Directions

  • In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
  • Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.
Nutrition Facts
2 each: 310 calories, 8g fat (2g saturated fat), 66mg cholesterol, 542mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
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