MAKES 3 SERVINGS
Macros: 402 cal, fat 18g, Carbs 33g, Protein 31g, Fibre 4g
Ingredients: 1 pound tilapia or other whitefish 1/2 tablespoon coconut oil 1/2 teaspoon Paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup lime juice 6 small corn tortillas SLAW 1 cup shredded cabbage 1 cup shredded purple cabbage 1/4 cup cilantro minced (optional) 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil 1/2 tablespoon honey Directions: Place all taco ingredients (tilapia, coconut oil, and spices) into a gallon sized ziplock baggie. Marinate 30 minutes. Preheat oven to 400 degrees F and line a baking sheet with a silicone mat. Place the contents of the ziplock baggie onto the baking sheet and bake for 10 minutes, or until the tilapia is fully cooked and easily flakes with a fork. Cut into chunks. For the slaw...in a large bowl, stir together all slaw ingredients (coleslaw, cabbage, cilantro, lime, oil, honey, and salt). Store, covered, in fridge until ready to use. Fill a corn tortilla with cubed fish and top with slaw.