Grilled Fish Tacos with Creamy Coleslaw for Two

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Grilled Fish Tacos with Creamy Coleslaw for Two at home. This recipe serves 2. Watching your figure? This pescatarian recipe has 860 calories, 47g of protein, and 25g of fat per serving. For $3.74 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 94 people have tried and liked this recipe. A few people really liked this main course. Head to the store and pick up cheddar cheese, lime juice, fresh cilantro, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Kraft Recipes. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 95%, this dish is super. Grilled Fish Tacos with Creamy Coleslaw for Two, Grilled Fish Tacos with Creamy Avocado Topping, and Grilled Fish Tacos with Creamy Chipotle Slaw are very similar to this recipe.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

4 flour tortillas (8 inch)

1 Tbsp. chopped fresh cilantro

1-1/2 cups coleslaw blend (cabbage slaw mix)

1/2 tsp. ground cumin

2 Tbsp. lime juice, divided

1 Tbsp. KRAFT Lite House Italian Dressing

2 Tbsp. KRAFT Mayo Fat Free Mayonnaise Dressing

1/2 lb. tilapia fillets

Equipment:

grill

aluminum foil

bowl

Cooking instruction summary:

Heat grill to medium heat. Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm. Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces. Top tortillas with coleslaw, fish and cheese; roll up.

 

Step by step:


1. Heat grill to medium heat.

2. Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.

3. Combine remaining lime juice, mayo and cilantro in medium bowl.

4. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.

5. Top tortillas with coleslaw, fish and cheese; roll up.


Nutrition Information:

Quickview
860k Calories
46g Protein
24g Total Fat
114g Carbs
44% Health Score
Limit These
Calories
860k
43%

Fat
24g
38%

  Saturated Fat
7g
44%

Carbohydrates
114g
38%

  Sugar
7g
8%

Cholesterol
77mg
26%

Sodium
941mg
41%

Alcohol
0.23g
1%

Get Enough Of These
Protein
46g
93%

Selenium
76µg
109%

Manganese
1mg
82%

Phosphorus
813mg
81%

Vitamin B3
13mg
68%

Folate
234µg
59%

Magnesium
200mg
50%

Vitamin B1
0.65mg
44%

Zinc
6mg
41%

Iron
6mg
34%

Vitamin B12
1µg
32%

Copper
0.63mg
32%

Fiber
7g
30%

Vitamin K
30µg
29%

Vitamin B6
0.57mg
28%

Vitamin B2
0.48mg
28%

Potassium
885mg
25%

Calcium
246mg
25%

Vitamin D
3µg
24%

Vitamin B5
1mg
17%

Vitamin E
1mg
12%

Vitamin C
4mg
6%

Vitamin A
193IU
4%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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