Fish Tacos with Southwestern Slaw

I LOVE that my daughter and son love to cook and create recipes! This is one of Rachel's creations (her boyfriend Adam is a lucky guy!) and has become one of my weekly go-to meals. It's so simple and flavorful and, I must admit, I think of her and smile every time I prepare it. The fish is sautéed with onions, garlic, lime juice, and my Chili Spice Blend. I serve it with warmed corn tortillas topped with chopped avocado and diced tomato for fresh flavors in every bite. My Southwestern Slaw makes the perfect side dish to ensure you get several servings of veggies per plate.

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Fish Tacos with Southwestern Slaw

Prep Time
15 mins

Cook Time
8 mins

Serves
2

INGREDIENTS

Southwestern Slaw

2⁄3 cup per serving ∙ Serves: 4

1/4 cup nonfat plain Greek yogurt

Juice of 1 small lime

3 tablespoons chopped cilantro

2 teaspoons honey

1/2 teaspoon ground cumin

1/4 teaspoon each: salt and pepper

12–14 ounces shredded broccoli slaw mix

2 scallions, thinly sliced

3 tablespoons roasted pepitas (shelled pumpkin seeds)

Fish Tacos

8 oz wild cod

2 teaspoons olive oil

1/2 cup sliced yellow onion

2 teaspoons minced garlic

10 ounces cod, chopped into 1-inch pieces

Juice of 1/2 lime

2 teaspoons Chili Spice Blend

1/4 teaspoon each: salt and pepper

4 small corn tortillas

1/2 avocado, chopped

1 small tomato, diced

1 tablespoon chopped cilantro

!/2 batch Southwestern Slaw

DIRECTIONS

In a large bowl, whisk together yogurt, lime juice, cilantro, honey, cumin, salt, and pepper to create a dressing. Fold broccoli slaw and scallions into the dressing, cover, and refrigerate at least 1 hour. Serve topped with roasted pepitas.

Heat olive oil, onions, and garlic in a skillet over medium heat. Let cook 4 minutes, just until onions begin to turn translucent.

Add the cod, lime juice, spice blend, salt, and pepper and sauté until the fish begins to flake, about 4 minutes.

Serve the cooked cod and onions over corn tortillas topped with chopped avocado, diced tomato, chopped cilantro, and a squeeze of lime juice, if desired. Serve alongside Southwestern Slaw.

Ingredient Insider: I love to make these tacos with wild cod but any whitefish (such as haddock and sea bass) can be used. Rachel also loves to make this with shrimp!

Mona’s Tips: Corn tortillas are best served warm. The secret is heating them in an entirely dry skillet over medium heat for 30 seconds on each side.

Fish Tacos: Calories per serving: 450 ∙ Fat: 14.5g ∙ Net Carbs: 34g ∙ Fiber: 13.5g ∙ Sugars: 8g ∙ Protein: 32.5g

Southwestern Slaw (2⁄3 cup per serving): Calories per serving: 90 ∙ Fat: 2.5g ∙ Net Carbs: 7.5g ∙ Fiber: 5g ∙ Sugars: 6.5g ∙ Protein: 5.5g