Chili-Lime Fish Tacos with Red Cabbage Slaw

I love fish tacos. It's rare to feel like you're eating healthy while eating Mexican food here in the U.S., but fish tacos do just that. Lightly marinated with lime juice and spices and topped with a crunchy, sweet and sour red cabbage slaw, these tacos are bursting with fresh flavor! Served with yellow rice and a quick saute of corn, onions, and red pepper, this is one delcious good-for-you dinner!

Chili-Lime Fish Tacos with Red Cabbage Slaw
A fresh and delicious dinner that is colorful and flavorful!
Serves 4
 
Fish Tacos:
4 tilapia filets
Lime, zested and juiced
2 tsp. chili powder
2 tsp. cumin
2 tsp. canola oil
Chopped scallions
Corn tortillas
Salsa verde, optional, for serving

Red Cabbage Slaw:
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper

Combine slaw ingredients in a bowl. Cover and refrigerate until ready to use.

Combine lime juice and zest, chili powder and cumin in a bowl. Add tilapia filets and marinate in refrigerator for at least 30 minutes or up to 3 hours.

Heat oil in a medium non-stick skillet over medium-high heat. Add fish and cook until just done. Remove and cut into strips.

Heat tortillas in skillet until warm and pliable. Top with fish, chopped scallions, red cabbage slaw and salsa verde.

Slaw recipe courtesy of Bobby Flay