Cooking with N8TM: Fish Tacos

These tacos are much lower in sodium and fat than your typical batter-fried fish tacos. This recipe uses spices and lime juice to ramp up the flavor without any added salt.

1 tablespoon olive oil
1 pound of tilapia, cut into 4, 4 ounce fillets
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon garlic powder
2 cups broccoli slaw
1/4 cup chopped, fresh cilantro
1 medium green onion (thinly sliced)
3 tablespoons light mayonnaise
2 tablespoons lime juice
4 6-inch corn tortillas

Heat oil in a pan over medium heat. In a small bowl, stir together the chili powder, cumin, and garlic powder. Sprinkle the mixture on both sides of the fillets. Cook the fillets for 2-3 minutes per side, depending on thickness of the fillet. The safe internal temperature for cooked fish is 145 degrees and the fish should appear opaque and flake easily with a fork.

In a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.

Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Transfer to a work surface. Place the fish on the tortillas. Top with the slaw. Serve immediately.

Cooking with N8TM: Fish Tacos

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