Ancho fish tacos with Red Cabbage Slaw

Mygsds

I have never had fish tacos till this recipe... Omg... So good. Slenderkitchen.com

Ancho Fish Tacos with Red Cabbage Slaw
Servings: 4
Serving Size: 2 tacos
Nutritional Info: 264 calories, 7.4g of fat, 27.1g carbohydrates, 4.7g dietary fiber, 24.8g of protein, 2.9g of sugar
Weight Watchers® PointsPlus®: 7 *

Ingredients

1 lb. firm white fish (I used cob but tilapia, mahi mahi, haddock, or red snapper would all be great)
1 tbsp. vegetable oil
1.5 tbsp. lime juice
1/2-1 tbsp. ancho chile powder
1/2-1 jalapeno, chopped
1/4 cup cilantro
Salt and pepper


For the slaw
2 cups red cabbage
1 carrot, grated
4 green onions, sliced
1 tbsp. low-fat mayonnaise
1 tbsp. lime juice
1 packet Stevia or 1 tbsp. honey
1/2 tsp. cumin
Salt and pepper
8 small corn or flour tortillas (Use low carn tortillas to lettuce wraps for low carb)
Instructions

Season the fish with salt and pepper. Add to a container or resealable bag with vegetable oil, lime juice, chile powder, jalapeno, and cilantro. Let marinate for 15 minutes on the counter.
Preheat the grill to medium high heat.
Stir together the mayonnaise, lime juice, Stevia (honey), and cumin to create the dressing for the slaw. Toss with the cabbage, carrots, and green onions. Set aside.
Place the fish on a piece of foil and place on the grill. Grill for 6-8 minutes or until flaky.
Warm tortillas directly on the grill, for about 30 seconds on each side.
Assemble the tacos with the fish and slaw. Add avocado for an extra special treat.
Fish tacos adapted from Bobby Flay.

leeshults

264 calories for two? That is awesome! Will sure try this recipe!!