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Grilled fish tacos with cabbage slaw (use lettuce wraps instead of tortillas)

average rating is 3 out of 5, based on 150 votes

Indulge in the flavors of grilled fish tacos with a refreshing twist! These low-carb, high-protein delights feature succulent fish fillets seasoned to perfection and served in crisp lettuce wraps. Topped with zesty cabbage slaw, every bite is bursting with vibrant flavors. Perfect for diabetics and those following the SOZA weightloss program, this recipe is a wholesome and satisfying choice for a healthy meal.

Serving Suggestions/Tips:

Serve the grilled fish tacos with a side of fresh lime wedges for an extra zing of citrus flavor.

Consider adding some thinly sliced radishes or diced tomatoes to the cabbage slaw for added crunch and color.

For added heat, sprinkle some hot sauce or sliced jalapeños over the tacos.

Enjoy these tacos as a light lunch or dinner option, accompanied by a side salad or steamed vegetables.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Gluten-free Low-sugar Low-calorie Low-fat Healthy fats Keto-friendly Paleo-friendly Dairy-free Nut-free Grain-free Clean eating Weight loss Diabetes management High-fiber Whole foods Balanced meal

Ingredients

For the fish:

2 white fish fillets (such as cod or tilapia), about 4-6 ounces each
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste

For the cabbage slaw:

2 cups shredded cabbage (green or purple)
1/4 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix together the olive oil, chili powder, cumin, paprika, salt, and pepper. Brush the fish fillets with the spice mixture, making sure to coat both sides.
Place the fish fillets on the preheated grill and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and set aside.
In a medium bowl, combine the shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well to coat the cabbage in the dressing.
Take the lettuce leaves and arrange them on plates or a serving platter. Place a grilled fish fillet on each lettuce leaf.
Top the fish with a generous amount of the cabbage slaw.
Serve the grilled fish tacos immediately and enjoy!