Fish Tacos with Cabbage Slaw and Yogurt Lime Sauce
Delicious and light fish tacos made with tilapia, topped with a refreshing cabbage slaw and a tangy yogurt lime sauce, perfect for a quick and high-protein meal.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
36g protein
38g carbs
10g fat
Ingredients
For 4 servings
- 600 grams tilapia fillets
- 8 corn tortillas
- 200 grams green cabbage
- 0.5 red onion
- 0.5 bunch cilantro
- 1 lime
- 120 grams plain Greek yogurt
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
Instructions
- 1
Rinse and pat dry tilapia fillets. Season both sides with salt, black pepper, paprika, and garlic powder.
- 2
Heat a non-stick pan over medium heat and add olive oil. Cook tilapia fillets for 3-4 minutes on each side until cooked through and flaky. Remove from pan and set aside.
- 3
Thinly slice the green cabbage and red onion. Chop cilantro and place all in a mixing bowl.
- 4
In a small bowl, mix Greek yogurt, juice of half a lime, a pinch of salt, and black pepper. Stir well to combine.
- 5
Toss cabbage mixture with half of the yogurt lime sauce. Adjust seasoning to taste.
- 6
Warm corn tortillas in a dry skillet or microwave until pliable.
- 7
Assemble tacos by placing a portion of cooked tilapia in each tortilla, topped with cabbage slaw and a drizzle of the remaining yogurt lime sauce.
- 8
Garnish with additional cilantro and a lime wedge if desired. Serve immediately.
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