Tilapia Tacos with Coleslaw

Thursday is a fish day. It’s from my Soviet childhood. And it’s convenient to remember if you try to cook fish every week. Today is Tacos Day, Fish Tacos Day with creamy coleslaw. It reminds me about our summer vacation. Recipe adapted from DashRecipes.


Yield: 2 servings

2 tilapia fillet (about 6-7 oz.)
1/2 tsp. cumin
1/4 tsp. chili pepper powder
salt and pepper
3 cups cabbage, finely sliced (I used white cabbage and some red)
1/2 medium carrot, grated
1 jar Greek yogurt (I used low-fat Oikonos)
1 tbsp. Dijon mustard
2 medium red radishes, sliced
1/3 red onion, finely sliced
2 flour tortillas

Finely slice cabbage, add shredded carrot and pinch of salt, squeeze with hand.

In a small bowl, combine chili powder, cumin, salt and pepper. Rub over tilapia.

In a medium bowl, whisk Greek yogurt, Dijon mustard, salt and pepper until smooth. Add to cabbage and carrots and toss gently. Cover and refrigerate.

Fry, bake or grill tilapia for 5 to 8 minutes or until fish flakes easily with a fork.

Spoon coleslaw, radish and tilapia onto tortillas and top with onion.

1 serving is about 320 calories

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