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!

Recipe by: Health Magazine
Serves: serves 4
Prep Time: Quick & Easy


1.5 pounds tilapia fillets

1/4 teaspoon fine grey sea salt

3 tablespoons plain greek style yogurt

2 tablespoons pure lime juice

1 tablespoon unrefined sesame oil

1 tablespoon tamari soy sauce

2 teaspoons ginger (grated and peeled)

1 teaspoon natural liquid honey

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 pepper

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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).