Ingredients
1 red onion
chopped
1/2 cup cilantro
chopped
1 cup packaged coleslaw mix
4 4-ounce tilapia fillets (or any white fish)
8 small corn tortillas
1 teaspoon chili powder (more or less to taste)
Steps
Wash hands with soap and water.
Clean and chop onion, cilantro, and cabbage. Mix in a bowl and set aside.
Coat the baking sheet with cooking spray. Lightly sprinkle fish fillets with chili powder and place on the baking pan.
Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked. You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork.
Lightly fry tortillas on an oiled griddle or skillet, or heat tortillas in the microwave oven for just a few seconds until softened and hot.
Fill tortilla with fish, cabbage, onion, and cilantro and fold in half. Serve with salsa and citrus slices, if desired.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 169 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 47 mg |
| Sodium | 88 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 23 g |
| Vitamin D | 3 mcg |
| Calcium | 46 mg |
| Iron | 1 mg |
| Potassium | 443 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Fish Tacos. Recipe source: Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.