All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

Ingredients

1 pound tilapia fillets 2 tablespoons taco seasoning mix 1 tablespoon olive oil 1 (4.6 ounce) package taco shells 1 (6 ounce) container plain yogurt 1 teaspoon lime juice 1 teaspoon white sugar ½ teaspoon grated lime zest ¼ teaspoon salt 4 cups coleslaw mix 2 tablespoons chopped fresh cilantro 1 small jalapeno chile, seeded, finely chopped 1 tomato, seeded and diced

Nutrition Info

167.2 calories carbohydrate: 16.1 g cholesterol: 20.5 mg fat: 5.9 g fiber: 1.3 g protein: 11.7 g saturatedFat: 1.2 g servingSize: - sodium: 281.1 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Season tilapia fillets with taco seasoning.
Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
Preheat oven to 325 degrees F (165 degrees C).
Heat taco shells in preheated oven until crisp, about 5 minutes.
Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno, let stand 5 minutes.
Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

10 tacos

This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.