Crispy Fish Tacos with Lime Slaw
These Crispy Fish Tacos with Lime Slaw are a fresh and light yet flavorful meal. The crispy fish is perfectly seasoned, while the tangy lime slaw adds a refreshing crunch. Wrapped in a warm corn tortilla, these tacos are topped with fresh cilantro and served with a lime wedge for an extra burst of flavor.
Servings 2
Ingredients
- 8 Oz white fish fillets (such as cod or tilapia)
- 1/2 Cup All Purpose Flour
- 1/2 Tsp Each Chili Powder or Garlic Powder
- Salt/Pepper to Taste
- 1/4 Cup Skim Milk
- 2 Tbl Olive Oil
- 4 Corn Tortilla
- 2 Cups Shredded Cabbage/Purple, Green or White
- 1/4 Cup Plain Greek Fat Free Yogurt
- 2 Tbl Lime Juice
- 1 Tsp Each Apple Cider Vinegar and Honey
- Fresh Cilantro, Garnish
Instructions
- In a shallow bowl, mix the flour, chili powder, garlic powder, salt, and pepper. Dip the fish fillets into the milk, then dredge them in the flour mixture, coating each fillet evenly.
- Heat olive oil in a non-stick skillet over medium-high heat. Cook the fish fillets for 3-4 minutes per side, or until golden and crispy. Remove from the skillet and set aside.
- In a small bowl, whisk together the Greek yogurt, lime juice, apple cider vinegar, honey, salt, and pepper. Toss the shredded cabbage with the dressing until well coated. Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing 4 oz of crispy fish fillet in each tortilla. Top with a generous portion of lime slaw and garnish with fresh cilantro.
- This makes 2 servings with 2 Fish Tacos per person. On WW, each serving is 12 WW Points. Enjoy!