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Fish Taco with Red Cabbage Slaw

We really wanted to incorporate our Cilantro-Lime Jalapeno Red Cabbage Slaw with a classic dish.

Serving Size: One Fish Taco. 

Macronutrient Breakdown: one taco has 20g Protein / 12g Fat / 16g Carbs


  • 3 oz tilapia 

  • 1 tsp olive oil

  • 15g avocado (about a quarter of an avocado)

  • 1 tsp sour cream

  • 2 oz Cilantro-Lime Jalapeno Slaw

  • .5 tsp cajun seasoning

  • 1 small whole wheat tortilla wrap (we used one from Trader Joe's)


  1. Season tilapia with cajun seasoning. 

  2. In a skillet, heat the olive oil on medium heat. Add your seasoned tilapia and cook for 4 minutes on each side and remove from skillet once done. 

  3. Assemble your taco by adding your tilapia and topping with sour cream, sliced avocado and the cilantro-lime jalapeno slaw. Enjoy!

  4. Tip - tortilla can easily be replaced with a great bib lettuce wrap and will save you on some of those carbs! 



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