Soy-Free Fish Tacos
Dive into the vibrant flavors of these Soy-Free Fish Tacos, a fresh and wholesome twist on a beloved classic. Featuring tender, spiced tilapia fillets nestled in warm corn tortillas, this recipe is perfect for those seeking a soy-free meal bursting with zest. The tangy cabbage and carrot slaw, blended with creamy mayonnaise and a touch of apple cider vinegar, adds a refreshing crunch to every bite. With a quick prep time of 20 minutes and only 10 minutes of cooking, these tacos are the ultimate choice for a weekday dinner or casual gathering. Garnish with fresh cilantro and a squeeze of lime for an extra pop of flavor, and enjoy a taco experience that is both delicious and allergen-friendly.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 8 pieces Corn tortillas
- 2 tablespoons Olive oil
- 1 whole Lime
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Red cabbage
- 1 large Carrot
- 0.5 cup Cilantro
- 0.5 cup Mayonnaise
- 0.5 small Red onion
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Sugar
Instructions
In a small bowl, combine paprika, ground cumin, garlic powder, salt, and black pepper.
Rinse and pat dry the tilapia fillets, then rub them with olive oil and the spice mix. Set aside to marinate while you prepare other ingredients.
Slice the red cabbage thinly and grate the carrot. Finely chop the red onion and cilantro. Combine the cabbage, carrot, red onion, and cilantro in a large mixing bowl.
In a small bowl, mix mayonnaise, apple cider vinegar, sugar, and a squeeze of lime juice. Stir until smooth and then toss with the cabbage mixture to coat well. Set aside for the flavors to meld.
Heat a non-stick skillet over medium-high heat. Cook each tilapia fillet for about 3 minutes on each side until flaky and cooked through.
Warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds per side or by wrapping them in a damp paper towel and microwaving for about 30 seconds.
Assemble the tacos by placing cooked tilapia on each tortilla, then topping with the slaw mixture. Garnish with additional cilantro and lime wedges if desired.
Serve the tacos immediately, enjoying them with a squeeze of fresh lime juice on top.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 20.1 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3055 mg | 65% | |
*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.
