Fish Tacos with Jalapeno Slaw

A citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.

Nutrition Information

227 Calories

22g Carbohydrates

23g Protein

436mg Potassium

9g Fiber

7g Sugar

Ingredients

1 pound fresh or frozen skinless cod, tilapia or other fish fillets, about 1/2 inch thick
½ teaspoon ground cumin
¼ teaspoon ground ancho chile pepper or cayenne pepper
Dash of salt
4 (8 inch) whole-wheat tortillas
1 (8 ounce) jar Peach or mango salsa
Lime wedges for serving (optional)
2 ½ cups coleslaw mix (shredded cabbage with carrot)
¼ cup thinly sliced, halved red onion
1 small jalapeño pepper, seeded and finely chopped (see Tip)
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons olive oil
½ teaspoon ground cumin
Dash of salt