Fish

Variation of Cooking Light Fish Tacos with Cabbage Slaw takes 20 minutes to prepare.

Variation of Cooking Light Fish Tacos with Cabbage Slaw takes 8 minutes to cook.

Variation of Cooking Light Fish Tacos with Cabbage Slaw makes 4 servings.

The ingredients for Variation of Cooking Light Fish Tacos with Cabbage Slaw are:

4 cups thinly sliced green cabbage (such as angel-hair coleslaw mix)
1 cup chopped plum tomatoes
13 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice or bottled
1 tablespoon extra-virgin olive oil
1/2 teaspoon of salt divided
1 pound tilapia fillets
1 teaspoon chilli powder
Tortillas if desired (not included in calorie count) or Tortilla Chips...

Here is how you make Variation of Cooking Light Fish Tacos with Cabbage Slaw:

Combine cabbage, tomatoes, onions and cilantro in a large bowl. Add juice, 1 tablespoon olive oil and 1/4 teaspoon salt, toss well to combine.Heat skillet and spray with non-stick cooking spray or use 2 teaspoons of olive oil to medium-high heat. Sprinkle fish evenly with chilli powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Stir in black beans. Remove from heat, cut fish into bite-size pieces.If using tortillas, warm according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.We also like this just as a salad with pita chips or tortilla chips on the side...my kids like to add some cheese as well!Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SHERIO5.

The nutritional information for Variation of Cooking Light Fish Tacos with Cabbage Slaw is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.3

• Total Fat: 5.2 g
• Cholesterol: 55.0 mg
• Sodium: 252.4 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 6.1 g
• Protein: 26.4 g