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  • Writer's pictureJenn Clayton

Fish Tacos with Slaw

Really easy to put together! Lots of protein and a fresh, yummy flavor!

Makes a GREAT meal prep!! Add your favorite tortilla and taco toppings! A must try!

Full recipe in video below

RECIPE:

  • 1 lb (454 g) fish fillets

  • 2 tablespoons (30 ml) lime juice

  • splash oil

  • 1 teaspoon (5 ml) smoked paprika

  • 1/2 teaspoon (2.5 ml) cumin

  • 1/2 teaspoon (2.5 ml) garlic powder

  • 1/2 teaspoon (2.5 ml) salt

  • pinch of cayenne - optional

Slaw:

  • 12 oz (340 grams) shredded coleslaw mix

  • 1/4 cup (60 ml) chopped onion greens

  • 2 tablespoons (30 ml) chopped cilantro

  • 1/2 to 1 jalapeno pepper, seeds removed, finely diced - optional

  • 1 tablespoon (15 ml) lime juice

  • 1 tablespoon (15 ml) olive oil

  • 1 teaspoon(5 ml) liquid honey

  • salt & pepper to taste

  1. Whisk together the lime juice, olive oil, paprika, cumin, garlic powder, salt, and cayenne. Place the fish fillets into a large resealable bag, and pour the marinade over top. Seal, and turn until all the fish is coated with the marinade. Refrigerate for 30 minutes. Do not marinade any longer, or the acid will begin to "cook" your fish.

  2. Now is the time to prepare the Spicy Coleslaw and Avocado Dressing.

  3. Preheat the barbecue to medium-high heat. Grease the grate, and place the fish on. Grill the fish for about 2-3 minutes per side, or until it easily flakes with a fork.

Coleslaw:

  1. Add the onion greens, cilantro, and jalapeno pepper to the coleslaw mix. Stir to combine. In a separate bowl, whisk together the lime juice, olive oil, honey, salt and pepper. Pour over the cabbage mixture, and stir until it is evenly coated.

12 Tacos: (fish & slaw only)

85 calories

2g fat

3g carbs

13g protein


Recipe inspiration from faithfullyglutenfree.com




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