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Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFish Tacos1poundfreshorfrozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick½teaspoonground cumin¼teaspoonground ancho chile pepper or cayenne pepperDash of salt4(8 inch)whole-wheat tortillas1(8 ounce) jarPeach or mango salsaLime wedges for serving (optional)Jalapeño Slaw2 ½cupscoleslaw mix (shredded cabbage with carrot)¼cupthinly sliced, halved red onion1smalljalapeño pepper, seeded and finely chopped (see Tip)2tablespoonslime juice2tablespoonsorange juice2tablespoonsolive oil½teaspoonground cuminDash of salt
Cook Mode(Keep screen awake)
Ingredients
Fish Tacos
1poundfreshorfrozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick
½teaspoonground cumin
¼teaspoonground ancho chile pepper or cayenne pepper
Dash of salt
4(8 inch)whole-wheat tortillas
1(8 ounce) jarPeach or mango salsa
Lime wedges for serving (optional)
Jalapeño Slaw
2 ½cupscoleslaw mix (shredded cabbage with carrot)
¼cupthinly sliced, halved red onion
1smalljalapeño pepper, seeded and finely chopped (see Tip)
2tablespoonslime juice
2tablespoonsorange juice
2tablespoonsolive oil
DirectionsBegin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine
Directions
Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
Meanwhile, prepare Jalapeño Slaw: In a medium bowl, combine coleslaw mix, red onion and jalapeño; set aside. In a small bowl, whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
In a small bowl, combine 1/2 teaspoon ground cumin, ground ancho and salt; sprinkle evenly over one side of each fish fillet.
Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
To serve, cut fish into four serving-size pieces. Divide Jalapeño Slaw among tortillas and top with fish. If desired, serve with salsa and lime wedges.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)304Calories11gFat20gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
