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Fish Tacos

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Prep Time: 5 minutes
Cook Time: 10 minutes


  • 1 cup (250 mL) cabbage slaw mix
  • ¼ tsp. (1 mL) salt
  • no-stick cooking spray
  • ¼ lb. (125 g) fresh tilapia fillets (or cod or pollock fillets, whichever is preferred)
  • 2½ Tbsp. (35 mL) lime juice, divided
  • ½ Tbsp. (7 mL) taco seasoning mix
  • 2 Tbsp. (30 mL) light mayonnaise or Miracle Whip®
  • 1 Tbsp. (15 mL) chopped fresh cilantro, divided
  • 4 6″ (15 cm) corn tortillas, warmed
  • ¼ cup (50 mL) shredded reduced-fat Mexican-style cheese blend


  1. In a small bowl, sprinkle salt into cabbage slaw mix; toss well, set aside and let stand.
  2. Heat 10-inch (25 cm) skillet over medium heat, coat bottom of pan with no-stick cooking spray. Brush fish with 1 Tbsp. (15 mL) lime juice; sprinkle with seasoning mix. Place fish in skillet and cook for about 3 minutes on first side, flip and drizzle another Tbsp. (15 mL) of lime juice over fish and continue to cook for about 3 minutes or until fish flakes easily with fork. Remove from heat and flake with fork into bite-size pieces.
  3. Mix mayo, ½ Tbsp. (7 mL) lime juice and ½ Tbsp. (7 mL) cilantro into cabbage slaw mix.
  4. Warm tortillas in a tortilla warmer or by heating in the microwave for about 20 seconds.
  5. Top warm tortillas with coleslaw, fish, cheese and remaining cilantro.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 3 PDF (1.0Mb)

Last revised: May 5, 2015

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