Prep: 20 minutes
Cook: 15 minutes • Serves: 4
3 tablespoons honey
1 tablespoon ground cumin
1/4teaspoon ground red pepper
1-1/2pounds tilapia or cod fillets, cut into 1 x 3-inch pieces
2 medium tomatoes, seeded and chopped
2 ripe mangos, peeled, pitted and cut into 1/2-inch pieces
2 cups coleslaw
1/2cup sweetened flaked coconut
1/4cup coarsely chopped fresh cilantro leaves
3 tablespoons coconut oil
8 (6-inch) flour tortillas
Hot sauce or salsa, and lime wedges for serving (optional)
1.In small bowl, whisk together lime juice, honey, cumin, salt and red pepper. Place fish in large zip-top plastic bag; pour honey mixture over fish. Seal bag, pressing out excess air; let stand 15 minutes gently kneading bag once or twice to mix.
2.Meanwhile, in large bowl, toss tomatoes, mangos, coleslaw, coconut and cilantro.
3.Remove fish from marinade; reserve marinade. In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add half the fish and cook 6 to 7 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning once halfway through cooking. With slotted spoon, transfer fish to plate; keep warm. Repeat with remaining oil and fish.
4.In same skillet, heat reserved marinade to boiling over medium heat; cook 1 minute or until temperature reaches 165°; cool slightly. Add marinade to coleslaw mixture; toss to combine.
5.On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until warm. Fill tortillas with fish and slaw; serve with hot sauce and lime wedges, if desired.
Approximate nutritional values per serving:
703 Calories, 23g Fat (17g Saturated), 68mg Cholesterol,
1191mg Sodium, 94g Carbohydrates, 9g Fiber, 38g Protein
Dietitian’s Dish Tip:
> Skip the tortillas to save almost 200 calories per serving. Try a lettuce leaf to wrap up these tasty taco ingredients instead!