Fish Tacos with Sesame Ginger Slaw
Light and zesty, these fish tacos are easily adaptable - sub with chicken or tofu, and use any brassica you have at home. Making the slaw with non-fat Greek yogurt keeps the dish lighter and cleaner than recipes that call for mayo. Add some thinly sliced raw bell peppers for added crunch and colour!
1.5 pounds tilapia fillets
1 tablespoon unrefined sesame oil
1 tablespoon tamari soy sauce
3 cups shredded raw brasssicas (cabbage, cauliflower, broccoli, kale) mixed with shredded carrots, radish, or beets
12 (6 inch) corn tortillas, warmed
0 cooking spray
1/4 teaspoon medium ground black pepperShop this recipe
1. Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.
2. Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
3. Place 2 ounces fish in each tortilla. Top with coleslaw (and bell peppers, if using).