Low Fat Fried Fish Tacos
Dive into the vibrant flavors of these Low Fat Fried Fish Tacos, a guilt-free twist on a classic favorite! Perfectly marinated tilapia fillets are pan-seared with non-stick cooking spray, delivering all the crisp satisfaction of fried fish without the extra oil or calories. Topped with a creamy, zesty slaw made from shredded cabbage, non-fat Greek yogurt, fresh cilantro, and a kick of jalapeño, these tacos are bursting with refreshing tang and spice. Served on warm white corn tortillas with avocado, sliced red onion, and a splash of hot sauce, this recipe is quick, healthy, and irresistibly delicious. Ready in just 35 minutes, these tacos make the ultimate light yet filling meal for taco night or any day you're craving bold, fresh flavors!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 2 pieces lime
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- non-stick cooking spray
- 8 pieces white corn tortillas
- 2 cups shredded cabbage
- 0.5 cup cilantro leaves
- 0.5 cup plain non-fat Greek yogurt
- 1 piece jalapeno, finely chopped
- 0.5 cup red onion, thinly sliced
- 1 piece avocado, diced
- 2 tablespoons hot sauce
Instructions
Start by marinating the tilapia fillets. In a small bowl, mix the juice of 1 lime, ground cumin, paprika, garlic powder, salt, and black pepper. Rub the mixture over the tilapia fillets ensuring they are evenly coated. Set aside for at least 10 minutes.
While the fish is marinating, prepare the slaw by combining the shredded cabbage, juice of 1 lime, chopped cilantro, non-fat Greek yogurt, and finely chopped jalapeno in a medium-sized bowl. Mix well and set aside.
Preheat a large non-stick skillet over medium heat. Once hot, lightly coat with non-stick cooking spray.
Add the tilapia fillets to the skillet. Cook for about 3-4 minutes on each side or until the fish is cooked through and flakes easily with a fork.
While the fish is cooking, warm the corn tortillas by heating them individually on a skillet over medium heat for about 30 seconds on each side or by wrapping them in a damp paper towel and microwaving for about 20 seconds.
To assemble the tacos, place a portion of the cooked tilapia on each warm tortilla, add a scoop of cabbage slaw, some red onion slices, and diced avocado.
Drizzle each taco with hot sauce to taste and serve immediately.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 18.9 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4131 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
