NAKED FISH TACOS

Naked Fish Tacos image

This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

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Ingredients

1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeno pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced

Steps:

Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving. , Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

Nutrition Facts : Calories 293 calories, Fat 16g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 663mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges