Crispy Fish Tacos with Zesty Slaw
A lighter, homemade version of your favorite fish tacos complete with a tangy slaw and creamy sauce, ready in just 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
310
Calories
Macros · per serving
20g protein
29g carbs
12g fat
Ingredients
For 4 servings
- 500 grams tilapia fillet
- 8 corn tortilla
- 200 grams purple cabbage
- 1 carrot
- 4 tablespoons mayonnaise
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- salt — to taste
- pepper — to taste
- 2 tablespoons cilantro
Instructions
- 1
Thinly slice the purple cabbage and shred the carrot. Combine in a bowl.
- 2
Add 2 tablespoons of mayonnaise, juice of half a lime, salt, and pepper to the cabbage and carrot. Mix well to make the slaw.
- 3
Cut the tilapia fillet into strips. Season with cumin, paprika, salt, and pepper.
- 4
Heat olive oil in a pan over medium-high heat.
- 5
Add the tilapia strips to the pan and cook for 3-4 minutes on each side until crispy and cooked through. Remove from heat.
- 6
Warm the corn tortillas in a dry pan or microwave.
- 7
Assemble the tacos by placing slaw and tilapia strips onto each tortilla.
- 8
Garnish with fresh cilantro and a squeeze of lime.
Cook it this week.
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