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Fish Tacos (Serves 4)

Fish tacos have been popular in our west coast states for several years. Now we, here in the Midwest, have our own version featuring a cumin-kissed cabbage slaw and tender delicious tilapia fillets.

1 (8-ounce) package coleslaw mix (4 cups)
1/2 cup fat-free or regular tartar sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 and 1/4 pounds tilapia fillets
1 tablespoon olive oil
1 tablespoon lemon juice
8 corn tortillas (6-inches), warmed
Chopped fresh tomato for topping

1. In mixing bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside or chill until ready to use.

2. In a large nonstick skillet coated with nonstick cooking spray, cook tilapia in olive oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

3. Place tilapia on tortillas; top with coleslaw mixture and chopped tomatoes.


Nutritional information per serving:
311 Calories, 6 grams fat, 29 grams protein, 33 grams carbohydrate, 5 grams fiber, 52 milligrams cholesterol, 646 milligrams sodium