Watermelon RecipesRecipes
 I Made It  216

Skinny Fish Tacos with Watermelon and Radish Slaw

These Skinny Fish Tacos are prepared with tilapia and are paired with a watermelon radish slaw. The watermelon slaw offers a refreshing twist to a delicious and nutritious dish.

 Ingredients
  • 1 pound tilapia
  • 1 tablespoon olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon honey
  • 1 garlic clove, grated
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • dash salt and pepper (to taste)
  • For the Slaw:
  • 1/3 cup greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon cider vinegar
  • 1 tablespoon lime juice
  • 1 cup shredded cabbage
  • 1 cup DANDY® Ready-to-Eat Radish Ministicks
  • 3 tablespoons finely chopped cilantro
  • 1 cup seedless watermelon, diced small
  • dash salt to taste
 Instructions
  1. Place fish in a freezer bag with olive oil, 3 tablespoons lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Close bag and coat fish completely. Marinate for 15-20 minutes at room temperature.
  2. Place fish on a broiler pan and lightly season with salt and pepper. Place fish under broiler for 5 minutes. Turn fish over and cook for an additional 3-5 minutes or until it easily flakes. Remove fish. Wrap tortillas in aluminum foil and place in oven, which has been turned off, to warm.
  3. . Meanwhile, add Greek yogurt, mayonnaise, and lime juice to a bowl. Stir until combined. Add cabbage, radishes, and cilantro. Toss lightly. Add watermelon and salt to taste. Toss lightly.
  4. Remove tortillas from oven. Place pieces of fish on two tortillas. Top with slaw. Garnish with extra cilantro. Serve warm.
 Servings

Makes 4 Servings.

Prep time:
Cook time:
Total time:

 Nutrition

Serving size: 1 Taco
Calories per serving: 419

 I Made It  216
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