Fish Tacos with Cilantro Slaw and Chipotle Mayo

More sharing options

Share on Twitter

Fish Tacos with Cilantro Slaw and Chipotle Mayo

4.4 of 5 (5)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 320.3

Total Fat: 9.9 g
Cholesterol: 60.0 mg
Sodium: 563.2 mg
Total Carbs: 33.3 g
Dietary Fiber: 5.9 g
Protein: 26.7 g

View full nutritional breakdown of Fish Tacos with Cilantro Slaw and Chipotle Mayo calories by ingredient

Introduction

adapted from recipe on Allrecipes.com adapted from recipe on Allrecipes.com

Number of Servings: 4

Ingredients

1 pound tilapia fillets, cut into chunks

1/2 cup fresh lime juice

1/4 cup mayonnaise

1 chipotle chilies in adobo sauce

1 tablespoon adobo sauce from chipotle peppers

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

salt and ground black pepper to taste

2 cups 3 color coleslaw blend (or shredded cabbage)

1 cup minced fresh cilantro leaves

1 avacado

1 diced tomato

1 (7 inch) (8 inch) flour tortillas

Directions

DIRECTIONS makes 4 tacos
Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

Bake or saute the fish in 2 tbsp of olive oil

Warm the tortillas
Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro, coleslaw, tomatoes and avacado

Number of Servings: 4

Recipe submitted by SparkPeople user RAIN_SIS.