Healthy Fish Tacos with Cilantro Slaw

Ingredients

• pound tilapia fillets, cut into strips
• 1/2 cup lime juice
• 1/2 cup plain Greek yogurt
• chipotle peppers in adobo sauce
• tablespoon adobo sauce from chipotle peppers
• teaspoon chipotle-flavored hot sauce (such as Tabasco®)
• 1/4 teaspoon salt
• 1/3 cup lime juice
• tablespoon shoney powder
• tablespoon avocado oil
• teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2/3 cup shredded green cabbage
• 2/3 cup shredded red cabbage
• 2/3 cup shredded carrots
• cup chopped fresh cilantro
• (6 inch) corn tortillas, warmed
• (6 inch) flour tortillas, warmed
• cup diced fresh tomatoes

Instructions

1. Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2. Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3. When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4. Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5. Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey cumin sauce together in a small bowl. Pour over tilapia to cover.
6. Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7. Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8. Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Tips

Use any white fish in place of tilapia, if preferred.