Serves: 6;
Hands-on time: 40 minutes
; Total time: 45 minutes
INGREDIENTS:
1/4 cup 1% buttermilk
1/4 cup 2% plain Greek yogurt
1 1/2 tsp raw honey
1 tsp garlic powder, divided
1 tsp onion powder, divided
1 tsp sea salt, divided
4 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 carrot, peeled and shredded
1 jalapeño chile pepper, or to taste, halved lengthwise, seeded and thinly sliced
1/4 red onion, halved and thinly sliced
High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed
1 1/4 lb firm white-fleshed fish fillets (such as sea bass or halibut), about 3/4-inch thick
2 tsp chile powder
1 tsp smoked sweet paprika
12 6- to 7-inch whole-wheat or corn tortillas
2 limes, each cut into 6 wedges
INSTRUCTIONS:
In a small bowl, whisk together buttermilk, yogurt, honey, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt. In a large bowl, combine cabbages, carrot, jalapeño and onion. Add yogurt mixture, tossing to combine. Set aside.
Heat an indoor or outdoor grill to medium-high and lightly oil grate. Sprinkle fish with chile powder, paprika and remaining 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt, gently rubbing into fish. Arrange tortillas in a stack and wrap with foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill until warm, 5 to 8 minutes, turning halfway.
Break fish into large pieces. Divide among tortillas and top with slaw. Serve with lime wedges.
Nutrients per serving (2 fish tacos): Calories: 264, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 33 g, Fiber: 5 g, Sugars: 4 g, Protein: 25 g, Sodium: 113 mg, Cholesterol: 31 mg
Estelle Benoit, RDN, LDN
CleaneEating Magazine