Serves 4
204 cal · 17 min
Fish Tacos
Recipe GLPR17c33c37f384c3
Broiled white fish tacos topped with fresh cabbage slaw, red onion, and cilantro. Light, healthy, and ready in under 20 minutes. Serve with your favorite salsa and lime wedges.
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Ingredients
1 red onion, thinly chopped
1/2 cup fresh cilantro, chopped
1 cup green cabbage, thinly sliced and chopped
4 tilapia fillets (4 ounces each), or other white fish
1 teaspoon chili powder
8 small corn tortillas
as needed Cooking spray or oil for the baking sheet and griddle
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Chop the red onion into small pieces and place in a mixing bowl.
Add the chopped cilantro and sliced green cabbage to the bowl with the onion. Toss to combine and set the mixture aside.
Preheat your broiler. Lightly spray a baking sheet with cooking spray.
Pat the tilapia fillets dry with paper towels. Lightly sprinkle both sides with chili powder, using more or less to your taste preference.
Arrange the seasoned fish fillets on the prepared baking sheet in a single layer.
Place the baking sheet about 6 inches below the broiler element. Broil for 3 to 4 minutes, until the fish is fully cooked through. The fish is done when it flakes easily when gently separated with a fork and appears opaque throughout.
While the fish cooks, warm the corn tortillas. You can lightly warm them on an oiled griddle or skillet over medium heat for a few seconds each, or wrap them in a damp paper towel and heat in the microwave for 15 to 20 seconds until they are soft and pliable.
Once the fish is cooked, gently break or flake it into bite-sized pieces.
Fill each warm tortilla with a portion of the flaked fish, then top with a spoonful of the cabbage-onion-cilantro mixture. Fold the tortilla in half.
Serve the tacos immediately with salsa and lime or citrus slices on the side, if desired.
