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Grilled Fish Tacos with Creamy Coleslaw for Two

Prep Time
20
min.
Total Time
20
min.
Servings

2 servings

These grilled fish tacos for two are quick, cheesy and crunchy with coleslaw. Oh, and did we mention they're a HEALTHY LIVING recipe too?

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Substitute

Prepare using your favorite white fish, such as halibut.

Substitute

Prepare using whole wheat tortillas.

Servings

  • 2 servings

Healthy Living

Diet Exchange

  • 3-1/2 Starch
  • 4 Meat (L)

Nutrition Bonus

Looking to add more fish to your diet? Try this contemporary twist on a traditional main dish that's a good source of vitamin C from the coleslaw. And since it is made with better-for-you products, it can fit into your healthful eating plan.

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 470
Total fat 12g
Saturated fat 4g
Cholesterol 60mg
Sodium 1010mg
Carbohydrate 54g
Dietary fiber 3g
Sugars 4g
Protein 35g
% Daily Value
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 35 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I love any kind of fish tacos. I love any kind of fish tacos. I didn't have enough lime juice, and had to use 1tbsp of lemon juice when making the coleslaw. I also add some kosher salt to the coleslaw to give it a little more taste. And, when making the tacos, I added sliced jalapenos and black olives. It was good!! We ate it with black beans and spanish rice.
Date published: 2011-02-09
Rated 4 out of 5 by from My family and I really enjoyed this recipe. My family and I really enjoyed this recipe. I followed the recipe exactly, but we all felt something was missing. Will make again, but I'll have to play around with it a bit.
Date published: 2011-03-11
Rated 4 out of 5 by from I added salt to the fish and sauce along with a little extra lime. I added salt to the fish and sauce along with a little extra lime. I also let the fish marinate a bit while putting the rest of the recipe together.
Date published: 2011-08-31
Rated 4 out of 5 by from added chipotle sauce to the mayo for kick and sauted onion, cilantro jalepenos and green onion and... added chipotle sauce to the mayo for kick and sauted onion, cilantro jalepenos and green onion and tomatoes with the fish! True southwest style
Date published: 2011-05-28
Rated 3 out of 5 by from Made the fish taco with the crunchy bacon coleslaw. Made the fish taco with the crunchy bacon coleslaw. Although it was good it didn't seem to fill us up enough. It was more like an appetizer.
Date published: 2010-10-21
Rated 5 out of 5 by from Really good, it was nice and light and quick and easy to prepare. Really good, it was nice and light and quick and easy to prepare. I added some lime zest to the marinade and coleslaw as well.
Date published: 2011-11-14
Rated 4 out of 5 by from I used shredded lettuce instead of cole slaw with the dressing and it was delicious! I used shredded lettuce instead of cole slaw with the dressing and it was delicious!
Date published: 2011-08-31
Rated 5 out of 5 by from One of our favs especially during lent One of our favs especially during lent
Date published: 2011-11-02
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