Chipotle Fish Tacos

Name: Chipotle Fish Tacos
Total time: 20 min
Ingredients: 1 pound fresh or frozen tilapia fillets; 2 teaspoons extra-virgin olive oil; 2 teaspoons to 3 teaspoons salt-free chipotle seasoning blend, such as Mrs Dash® Southwest Chipotle Seasoning Blend; 2 cups packaged coleslaw mix, such as Dole® brand; 2 tablespoons bottled light spicy ranch salad dressing, such as Hidden Valley® Light Fiesta Salsa Dressing; 8 (6 inch) high-fiber whole wheat tortillas, such as Mission® Carb-Balance® Whole Wheat Tortillas (fajita size); ½ avocado, thinly sliced; ¼ cup cilantro leaves; 1 lime, quartered

www.eatingwell.com

Your recipes

Total: 20 minutes

Author : Diabetic Living Magazine

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound fresh or frozen tilapia fillets2 teaspoons extra-virgin olive oil2 teaspoons to 3 teaspoons salt-free chipotle seasoning blend, such as Mrs Dash® Southwest Chipotle Seasoning Blend2 cups packaged coleslaw mix, such as Dole® brand2 tablespoons bottled light spicy ranch salad dressing, such as Hidden Valley® Light Fiesta Salsa Dressing8 (6 inch) high-fiber whole wheat tortillas, such as Mission® Carb-Balance® Whole Wheat Tortillas (fajita size)½ avocado, thinly sliced¼ cup cilantro leaves1 lime, quartered

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Thaw fish, if frozen. Preheat oven to 450 degrees F. Place the fillets in a 3-quart baking dish and brush both sides of the fish with the oil. Season fish with the chipotle seasoning blend. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork.

Step 2

Meanwhile, in a small bowl, combine the coleslaw mix and dressing; set aside.

Step 3

Flake the fish into large chunks and divide between the tortillas. Top each with 1/4 cup of the coleslaw mixture, avocado, cilantro, and a squeeze of fresh lime.