Easy Broiled Fish Tacos

These fish tacos are packed with lean protein and crunchy, antioxidant-rich cabbage, making them a light and satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 red onion, chopped · 44 kcal in the whole recipe
• 1/2 cup fresh cilantro, chopped · 4 kcal in the whole recipe
• 1 cup green cabbage, sliced and chopped · 14 kcal in the whole recipe
• 4 tilapia fillets (4 ounces each) · 534 kcal in the whole recipe
• 1 teaspoon chili powder
• 8 small corn tortillas · 219 kcal in the whole recipe
• Cooking spray

Method

1. Preheat your oven's broiler. Toss the chopped red onion, cilantro, and green cabbage together in a bowl to make a fresh slaw, then set aside.

   

2. Lightly coat a baking sheet with cooking spray. Season the tilapia fillets with chili powder, place them on the sheet, and broil about 6 inches from the heat source for 3 to 4 minutes until the fish flakes easily with a fork.

   

3. Warm the corn tortillas on a lightly oiled skillet or in the microwave for a few seconds until soft and pliable.

   

4. Assemble the tacos by flaking the fish into the warm tortillas, topping with the fresh cabbage-onion mixture, and folding them in half.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.