Nutritional Bonus: A member of the cruciferous family of vegetables, cabbage contains plant compounds called glucosinolates. When converted to a secondary compound, glucosinolates may have anti-inflammatory and anticancer effects on the body.
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- 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
- 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.
- Serving Size: 2 fish tacos
- Calories: 264
- Carbohydrate Content: 33 g
- Cholesterol Content: 31 mg
- Fat Content: 4 g
- Fiber Content: 5 g
- Protein Content: 25 g
- Saturated Fat Content: 1 g
- Sodium Content: 113 mg
- Sugar Content: 4 g