Fish Tacos with Cabbage Slaw and Chipotle Cream


Fish Tacos with Cabbage Slaw and Chipotle Cream

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Recipe Data

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    Servings and Ingredients

    Juice of 1 lime
    1 tsp. lime zest
    ½ c. Hy-Vee light sour cream
    ½ c. Hy-Vee light mayonnaise
    2 cloves fresh garlic
    3-4 chipotle peppers in adobo sauce, to taste
    ½ c. roughly chopped cilantro, divided
    Salt and pepper, to taste
    ¼ c. Hy-Vee white wine vinegar
    1 ½ tsp. sugar
    ½ tbsp. stone ground Dijon mustard
    2 tbsp. Hy-Vee olive oil
    3 c. Hy-Vee coleslaw mix
    1 red pepper, seeded and sliced thin
    2 green onions, sliced on the bias
    1 lbs. tortilla encrusted tilapia fillets
    8 Hy-Vee flour or corn tortillas
    1 c. prepared mango salsa, as needed
    1 avocado, diced, as needed


    1. Preheat oven to 400 degrees.
    2. In a blender or food processor, place lime juice, zest, sour cream, light mayonnaise, garlic, chipotle peppers and 1/4 cup cilantro and purée until smooth (thinning with water if necessary). Season to taste with salt and pepper and place in refrigerator until assembly.
    3. In a small bowl, combine vinegar, sugar and Dijon mustard; slowly add oil while whisking to create a vinaigrette; season to taste with salt and pepper. Combine cabbage slaw, red pepper, green onion and remaining 1/4 cup cilantro in a bowl. Add enough vinaigrette to lightly coat; place in refrigerator until assembly.
    4. Place fish on a sheet tray and place in the oven. Bake for 10-12 minutes or until fish reaches 145 degrees or flakes easily with a fork.
    5. To assemble tacos, evenly divide flaked tilapia on tortilla shells, top with cabbage slaw, chipotle cream, mango salsa and avocado, if desired.

    Nutrition facts


    730 Calories per serving

    Amounts Per Serving

    • Total Fat: 40
    • Cholesterol: 60mg
    • Sodium: 1120mg
    • Total Carbohydrates: 70g
    • Protein: 22g

    Daily Values

    Vitamin A 60%
    Iron 15%
    Calcium 20%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, May 2017