Tacos, wraps & sandwiches
Fish tacos with cabbage
Grilled instead of battered, with a lime-yogurt crema. Restaurant fish tacos run around 300 calories each; this covers three for 450.
Nutrition
Per serving, computed from the real weight of the ingredients.
Protein density: 11.7 g of protein per 100 kcal. Above 10 is excellent for satiety and lean mass.
Ingredients
Makes 1 serving.
- Tilapia fillet (cooked)160 g
- Cabbage100 g, finely shredded
- Corn tortilla3 tortillas (84 g)
- Plain 0% Greek yogurt50 g
- Lime juice15 ml
- Chili powder2 g
- Cooking sprayto taste
Method
- 1
Season the fish with chili powder, salt and pepper.
- 2
Sear in a very hot sprayed pan, 3 minutes a side. Flake into large pieces.
- 3
Mix the yogurt with lime juice and a pinch of salt for the crema.
- 4
Build with raw cabbage on the bottom, fish on top, crema last.
The detail that matters
The cabbage goes on raw and cold. The contrast against the hot fish is exactly what makes this taco work.
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Nutrition values are estimates from food-composition tables. This guide is general nutrition information and is not a substitute for advice from a qualified health professional. It is unrelated to the research materials sold on this site, which are supplied strictly for in-vitro laboratory research and are never for human consumption.