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Naked Fish Tacos

5 | 6 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Bramkamp, Gig Harbor, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

This is one of my husband's all-time favorite meals. I've even converted some friends to fish after they've eaten this. I serve the dish with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

Health Tip: If you’re following a low-carb diet, this dish is for you! If not, pair it up with a whole grain side like brown rice pilaf or corn and pepper saute.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Naked Fish Tacos

5 | 6 Reviews Add your review
Yield:2 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 1 cup coleslaw mix
  • 1/4 cup chopped fresh cilantro
  • 1 green onion, sliced
  • 1 teaspoon chopped seeded jalapeno pepper
  • 4 teaspoons canola oil, divided
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 tilapia fillets (6 ounces each)
  • 1/2 medium ripe avocado, peeled and sliced
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Directions

  1. Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
  2. Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

Nutrition Facts

1 serving: 293 calories, 16g fat (2g saturated fat), 83mg cholesterol, 663mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.
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