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Ingredients

1 ½ cups shredded cabbage 3 tablespoons mayonnaise 1 tablespoon chopped fresh cilantro 1 teaspoon lime juice 1 serving cooking spray 8 (6 inch) flour tortillas 1 pound tilapia fillets ¼ teaspoon ground cumin ⅛ teaspoon garlic powder ⅛ teaspoon onion powder ½ cup Monterey Jack cheese ½ cup mango-peach salsa, or to taste

Nutrition Info

247.5 calories carbohydrate: 22 g cholesterol: 29 mg fat: 10.7 g fiber: 1.4 g protein: 15.8 g saturatedFat: 2.6 g servingSize: - sodium: 421.2 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.

8 tacos

This baked tilapia taco meal comes together in about a half hour total. My boys would eat it every week if I didn't get so tired of it!