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breaded fish with tacos and cabbage

Your family will love the crunch of the fish and cabbage slaw paired with the tanginess of the yogurt sauce. Any fruit or tomato salsa can replace the yogurt sauce to provide a punch of Vitamin C. Serve these with corn tortillas to add whole grains to your meal.

4 Servings
Preparation time
30 minutes
Cooking time
7 minutes
Total time
37 minutes
½ C low-fat plain yogurt (For the yogurt sauce:)
2 Tbsp lime juice
Salt, as needed
1 lb fillets of tilapia (For the fish: sliced in 4 long strips)
2 Tbsp lemon pepper seasoning (low sodium)
½ C corn meal
Salt, as needed
Pepper, as needed
5 Tbsp olive oil (Divided)
2 C cole slaw mix (For the slaw:)
1 Tbsp apple cider vinegar
1 tsp olive oil
1 Tbsp green onions, chopped
1 Tbsp Cilantro, chopped
Salt, as needed
Pepper, as needed
8 corn tortillas (For the tacos:)
1 avocado, sliced

For the sauce: In a small bowl, stir lime juice and pinch of salt into the yogurt and set aside.

For the Fish: Combine corn meal and seasoning into a shallow dish. Add tilapia strips to another shallow dish with 1 tablespoon of olive oil and mix well. Sprinkle fish with salt and pepper to taste. Add 3-4 tilapia strips at a time to the cornmeal-spice mixture and dredge both sides. Add oil to skillet and when hot, add the tilapia strips and cook on both sides, until fish is easily pierced by a fork. Remove fish strips to a towel lined plate to drain. Finish cooking the remaining fish strips.

For the Slaw: In a bowl, add olive oil, vinegar, green onions and cilantro to the cabbage and mix well. Add salt and pepper to taste.

For the Tacos: Add a few spoonfuls of slaw and a few avocado slices to 2 corn tortillas. Add 2-3 fish strips on top. Top with yogurt sauce or salsa and a squeeze of lime.