Spicy Fish Taco Salad

Truth be told this “fish taco salad” is more like a slaw in the texture…but it is tasty!

The ingredient list is longer than most of my recipes on FoodCoach.Me but I promise they are primarily seasonings that you either have or have heard of!

Fish is a fantastic protein source and most post-op patients prefer the soft and flakey texture that allows it to go down comfortably. Some patients do find the softer the fish (such as tilapia) the hungrier they get sooner so you may need to pay attention to how your hunger is controlled with this dish.

Other fish fillets are more solid in texture. Even a fresh baked salmon fillet can be more dense than a flakey tilapia! If you feel hungry too soon after a white fish, you may want to try other types of fish. I admit, I’ve never made a Tuna Steak on my own but have ordered it out! If you feel adventurous, you could find a local seafood counter that sells fresh tuna steak and see how filling it is! 

Below are more fish recipes on FoodCoach.Me. Thanks for being a member and don’t forget to take photos of your meal and share them with out Facebook group!

Roasted Fish and Veggies

Garlic and Nut Encrusted Fish

Spicy Fish Taco Salad

Course: Main Dish

Cuisine: Mexican, Stove Top

Servings: 4 servings

Calories: 60kcal

Author: Steph Wagner

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Ingredients

• 4 (5 oz) tilapia fillets, thawed if using frozen
• 1 tsp each salt and pepper
• 2 tsp paprika
• 1/2 tsp cayenne
• 1 tsp garlic powder
• 1 tsp ground cumin
• 2 1/2 cups packaged cole slaw mix
• 1/3 cup cilantro, chopped
• 2 green onions, chopped
• 1 cup 0% plain Greek yogurt
• 1 lime, zest and juice

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Instructions

• Season fish on both sides with salt and pepper.
• In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle on both sides of fish.
• Heat a non-stick skillet to medium-high heat. Add two fillets of fish to the pan and cook until edges are opaque, about three minutes. Flip and cook until fish flakes with a fork. Repeat with other two fillets.
• In a large bowl, combine coleslaw mix, cilantro, green onions. In a small bowl combine Greek yogurt, lime zest and juice. Combine well and add to coleslaw mix. Toss until coated. Serve fish on top of coleslaw.

Notes

Serving is roughly 4 ounces of fish and 2/3 cup salad. 

Nutrition

Serving: 4oz | Calories: 60kcal | Carbohydrates: 8g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 613mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 879IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 1mg