Summer is calling, and these Fish Tacos with Creamy Cilantro Slaw are the perfect answer. White fish brings lean, satisfying protein, while a crunchy slaw of purple cabbage and carrots packs in antioxidants, vitamin C, and a serious boost of fiber. Nonfat Greek yogurt keeps things creamy without the extra calories, and sneaks in even more protein where you'd least expect it. High-fiber tortillas round out the meal, making this a fresh, vibrant dinner that you can prep in advance to make in minutes.
Active Prep Time: 5 mins ∙ Serves: 1
INGREDIENTS
4 cups shredded red cabbage
1 cup shredded carrots
1/2 cup cilantro, chopped
1/2 cup nonfat Greek yogurt or light sour cream
Juice of 1 lime
2 teaspoons honey or agave nectar
Salt and pepper
12 low-carb (high fiber) soft taco tortillas
1 tablespoon olive oil
1 pound white fish fillets (cod, halibut, flounder, or tilapia)
2 teaspoons Cajun or taco seasoning
1 cup pico de gallo or salsa
DIRECTIONS
In a mixing bowl or food storage container, make the slaw by folding together cabbage, carrots, cilantro, yogurt, lime juice, and honey. Season with salt and pepper to taste, cover, and refrigerate at least 1 hour. After refrigerating, thin the dressing to your desired consistency with a little water or milk.
If desired, lightly brown tortillas in a dry skillet over medium heat and set aside.
Heat olive oil in a large skillet over medium high heat.
Season fish with Cajun seasoning on both sides and add to the hot skillet. Let cook about 3 minutes on the first side, flip, and cook an additional 2 minutes on the other.
Once fish is cooked throughout, remove from heat, transfer to a cutting board and chop or shred for the tacos.
Assemble the tacos by topping each tortilla with an equal amount of the fish, plenty of slaw, and a few spoonfuls of pico. Top with additional cilantro and serve alongside lime wedges to squeeze over top.
Calories per 3 taco serving: 405 ∙ Fat: 12g ∙ Net Carbs: 28g ∙ Fiber: 33g ∙ Sugars: 10g ∙ Protein: 38g