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Soft Fish Tacos

 Soft Fish Tacos
“My husband Bill and I created these tasty fish tacos,” Carrie Billups explains from Florence, Oregon. “The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!”
5 ServingsPrep/Total Time: 25 min.


  • 4 cups coleslaw mix
  • 1/2 cup fat-free tartar sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1-1/2 pounds tilapia fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 10 corn tortillas (6 inches), warmed
  • Shredded cheddar cheese, chopped tomato and sliced avocado, optional


  • In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and
  • pepper; set aside. In a large nonstick skillet coated with cooking
  • spray, cook tilapia in oil and lemon juice over medium heat for 4-5
  • minutes on each side or until fish flakes easily with a fork.
  • Place tilapia on tortillas; top with coleslaw mixture. Serve with
  • cheese, tomato and avocado if desired. Yield: 5 servings.
Nutritional Facts: 2 tacos (calculated without optional toppings) equals 310 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 542 mg sodium, 31 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch,

2 of 2

Soft Fish Tacos (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.