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Ingredients
Fish Tacos
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1 pound fresh or frozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick
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½ teaspoon ground cumin
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¼ teaspoon ground ancho chile pepper or cayenne pepper
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Dash of salt
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4 (8 inch) whole-wheat tortillas
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1 (8 ounce) jar Peach or mango salsa
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Lime wedges for serving (optional)
Jalapeño Slaw
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2 ½ cups coleslaw mix (shredded cabbage with carrot)
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¼ cup thinly sliced, halved red onion
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1 small jalapeño pepper, seeded and finely chopped (see Tip)
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2 tablespoons lime juice
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2 tablespoons orange juice
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2 tablespoons olive oil
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½ teaspoon ground cumin
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Dash of salt
Directions
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Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
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Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
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In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.
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Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
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To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (per serving)
304 | Calories |
11g | Fat |
20g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 taco and 2/3 cup slaw | |
Calories 304 | |
% Daily Value * | |
Total Carbohydrate 20g | 7% |
Dietary Fiber 11g | 40% |
Total Sugars 4g | |
Protein 29g | 58% |
Total Fat 11g | 14% |
Saturated Fat 2g | 11% |
Cholesterol 48mg | 16% |
Vitamin A 729IU | 15% |
Vitamin C 27mg | 30% |
Folate 13mcg | 3% |
Sodium 467mg | 20% |
Calcium 124mg | 10% |
Iron 3mg | 14% |
Magnesium 40mg | 9% |
Potassium 520mg | 11% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.