Recipes
Dinner

Tilapia fish tacos with lime slaw

Chili-rubbed tilapia in warm whole wheat tortillas with crunchy lime cabbage slaw, avocado and a creamy yogurt sauce.

Tilapia fish tacos with lime slaw

Quick Budget High protein

Prep
10 min
Cooking
8 min

Per serving

1,258 kcal

Protein
93 g
Carbs
115 g
Fat
51 g
Fibre
31 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

4 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Cabbage, thinly sliced 640 g
  • Carrots, grated 240 g ≈ 2 cups
  • Lime juice, divided ¾ cup 160 g
  • Salt 1 ½ tsp
  • Plain Greek yogurt (0%) 400 g ≈ 1 ¾ cups
  • Tilapia fillet, patted dry 1.2 kg
  • Chili powder 2 tbsp 15 g
  • Ground cumin 1 ½ tbsp
  • Olive oil 4 tbsp 55 g
  • Whole wheat tortilla (25 cm) 16 tortillas 720 g
  • Avocado, sliced 320 g
  • Fresh cilantro, leaves 40 g ≈ 2 ½ cups

Steps

  1. Toss the cabbage and carrot with half the lime juice and a pinch of the salt and set aside.
  2. Stir the yogurt with the rest of the lime juice.
  3. Season both sides of the fish with the chili powder, cumin and remaining salt.
  4. Heat the oil in a non-stick skillet over medium-high heat and cook the fish for 3 minutes per side, until it flakes easily with a fork (70°C / 158°F).
  5. Warm the tortillas in a dry skillet for 20–30 seconds per side.
  6. Break the fish into chunks and divide it among the tortillas with the slaw, avocado, yogurt sauce and cilantro.

Tip: Cod or any other firm white fish works the same way.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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