Fish Tacos with Coleslaw & Guacamole

I must confess: I overate when I had these fish tacos for dinner.  I ate my salad, pictured above, but then proceeded to eat a few more pieces of fish dipped in the guacamole.  I’m pretty good… but not perfect.

Serves about 4 hungry people.
1 pound fillets of white fish such as Halibut or red snapper. Cut into 2 inch strips.
1 tbsp oil
Cayenne pepper
Salt to taste
Brush fish fillets with oil. Season with cayenne, and salt if desired. Grill (BBQ or pan) until cooked through- about 10 minutes.

4 cups, each, red and green cabbage, shredded
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste
Mix together in a large bowl.

2 ripe avocados
1/2 cup minced red onion
1/4 cup plain Greek yogurt, 0 or 2% fat
2 tbsp light or regular mayo
1 tbsp lime juice
Salt to taste
Cilantro (optional)
Mash avocado and mix in remaining ingredients.

Toppings: (optional)
Grated cheese

6 inch whole grain tortillas (optional)

To assemble tacos, place 1-3 pieces of fish in a small whole grain tortilla. Top with coleslaw, guacamole and additional toppings, if desired.

For a lower carb option, skip the tortillas and make a fish taco salad (my preference!).

Sooo good!


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