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Seafood Tacos with Lime Coleslaw & Peachy Salsa
Courtesy of epicurious
Servings: 5
Prep Time: 10 Min.
Cook Time: 11 Min.
What you need:
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For the Fish:
5 fresh tilapia fillets
15 medium (20 count) shrimp, shelled and deveined
1 Tbsp. olive oil
1/8 tsp. garlic powder
1/4 tsp. ground cumin
3 Tbsp. low-fat mayonnaise
1 tsp. fresh lime juice
2 c. shredded cabbage and carrots
5 whole-grain tortilla shells
grilled asparagus

For the Peach Nectarine Salsa:
1/2 c. diced fresh peaches
1/4 c. diced fresh nectarines
1/2 medium red sweet pepper, seeded and finely chopped
2 Tbsp. thinly sliced scallions
1/2 jalapeño chile pepper, seeded
and finely chopped
1 1/4 tsp. olive oil
1/4 tsp. fresh lime zest
1 1/4 tsp. fresh lime juice
1 1/4 tsp. vinegar
1/4 tsp. salt
1/8 tsp. black pepper
What to do:
1. Preheat the oven to 450°F. Rinse fish and shrimp and pat dry with paper towels. Place fish and shrimp in a greased shallow baking dish. In a small bowl, combine olive oil, garlic powder, and cumin and brush mixture over both sides of fish. Bake for about 6 minutes, turn over, and bake for another 5 minutes or until the fish flakes easily with a fork. With fork, break fillets into smaller pieces and chop shrimp.
2. In a small bowl, combine mayonnaise and lime juice. Add cabbage/carrot mix and toss to coat.
3. In a small bowl, combine all salsa ingredients and mix together.
4. To assemble tacos, warm tortillas, wrapped in damp paper towels, in microwave for 45 seconds, and top each with a fifth of the fish, shrimp, some of the coleslaw and salsa, and grilled asparagus.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Hannah Foley, Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
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Nutritional information:
Calories: 351;   Total Fat: 15g;   Total Carbs: 18g;   Protein: 39g;  
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