Fish Tacos with Sesame Ginger Slaw

fish-tacos-sesame-ginger-slaw Jim Bathie


  • 1 1/2 pounds tilapia fillets
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons plain Greek-style low-fat yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon honey
  • 3 cups shredded coleslaw mix
  • 12 (6-inch) corn tortillas, warmed


1. Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.

2. Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.

3. Place 2 ounces fish in each tortilla. Top with coleslaw.

  • Yield: 4 servings (12 tacos)

Nutritional Information

Calories per serving: 390
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 3g
Protein per serving: 40g
Carbohydrate per serving: 38g
Fiber per serving: 6g
Cholesterol per serving: 85mg
Sodium per serving: 430mg
Resistant starch per serving: 2.4g

Good to Know

Corn tortillas add a hearty dose of RS to this traditional Tex-Mex dish.

The CarbLovers Diet