Grilled Fish Tacos with Creamy Coleslaw for Two

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Grilled Fish Tacos with Creamy Coleslaw for Two at home. This recipe serves 2. Watching your figure? This pescatarian recipe has 860 calories, 47g of protein, and 25g of fat per serving. For $3.74 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 94 people have tried and liked this recipe. A few people really liked this main course. Head to the store and pick up cheddar cheese, lime juice, fresh cilantro, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Kraft Recipes. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 95%, this dish is super. Grilled Fish Tacos with Creamy Coleslaw for Two, Grilled Fish Tacos with Creamy Avocado Topping, and Grilled Fish Tacos with Creamy Chipotle Slaw are very similar to this recipe.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

4 flour tortillas (8 inch)

1 Tbsp. chopped fresh cilantro

1-1/2 cups coleslaw blend (cabbage slaw mix)

1/2 tsp. ground cumin

2 Tbsp. lime juice, divided

1 Tbsp. KRAFT Lite House Italian Dressing

2 Tbsp. KRAFT Mayo Fat Free Mayonnaise Dressing

1/2 lb. tilapia fillets

Equipments:

grill

aluminum foil

bowl

Cooking instruction summary:

Heat grill to medium heat. Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm. Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces. Top tortillas with coleslaw, fish and cheese; roll up.

 

Step by step:


1. Heat grill to medium heat.

2. Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.

3. Combine remaining lime juice, mayo and cilantro in medium bowl.

4. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.

5. Top tortillas with coleslaw, fish and cheese; roll up.


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