Servings: 4 • Serving Size: 2 tacos • Old Pts: 5 • Weight Watchers Points+: 7
Calories: 278 • Fat: 5 g • Protein: 29 g • Carbs: 31 g • Fiber: 5 g • Sugar: 12 g
Sodium: 543 mg • Cholesterol: 62 mg
For the cabbage slaw:
- 3 1/2 cups (1/2 small) red cabbage, shredded fine
- 1 mango, julienned
- 2 tsp olive oil
- 1/4 cup cilantro
- 1/2 tsp kosher salt
- 1 lime, juiced
For the tacos:
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp dry mustard
- 1/4 tsp (1/2 tsp for spicier) ground cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground oregano
- 1/8 tsp black pepper
- 1 lb skinless cod or halibut filet
- 1/2 lime, juiced
- cooking spray
- 8 corn tortillas
- lime wedges for serving
- 1/2 lime, cut into wedges
Directions:
Combine all the slaw ingredients and refrigerate. Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray. Cook until opaque in the center and well browned on the outside, about 5 minutes on each side.
Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes. Cut the fish into 8 pieces (or you can flake it if it's easier).
Divide the fish equally between 4 tortilla and top each with 1/2 cup slaw. Serve with lime wedges.
