Naked Fish Tacos
A fresh, low-carb twist on tacos featuring cumin-seasoned tilapia topped with a zesty slaw, creamy avocado, and cilantro—served without tortillas for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mexican-Inspired
Ingredients
1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeño pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced
Instructions
- In a medium bowl, combine coleslaw mix, cilantro, green onion, jalapeño, lime juice, 1 teaspoon canola oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss to coat and set aside.
- Pat tilapia fillets dry and rub with cumin, remaining salt, and pepper.
- Heat 3 teaspoons canola oil in a large skillet over medium heat. Cook tilapia for 3–4 minutes per side, until fish flakes easily with a fork.
- Divide fish onto plates and top with slaw mixture.
- Garnish with avocado slices and extra cilantro, if desired.
- Serve immediately.
Notes
Swap tilapia with cod, halibut, or mahi-mahi.
Add Greek yogurt or sour cream for extra creaminess.
For extra spice, add more jalapeño or drizzle hot sauce.
Turn into lettuce wrap tacos for a handheld option.
Store fish and slaw separately; slice avocado fresh before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Find it online: https://familydinnercooking.com/naked-fish-tacos/
