Chipotle Fish Tacos

Chipotle Fish Tacos

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  • Makes: 4 servings
  • Start to Finish 20 mins
  • Serving Size: 2 tacos
  • Carb Grams Per Serving: 31


  • 1 pound fresh or frozen tilapia fillets
  • 2 teaspoons extra-virgin olive oil
  • 2 -3 teaspoons salt-free chipotle seasoning blend, such as Mrs Dash Southwest Chipotle Seasoning Blend
  • 2 cups packaged coleslaw mix, such as Dole brand
  • 2 tablespoons bottled light spicy ranch salad dressing, such as Hidden Valley Light Fiesta Salsa Dressing
  • 8 6 - inches high-fiber whole wheat tortillas, such as Mission Carb-Balance Whole Wheat Tortillas (fajita size)
  • 1/2 avocado, thinly sliced
  • 1/4 cup cilantro leaves
  • 1 lime, quartered


  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Place the fillets in a 3-quart baking dish and brush both sides of the fish with the oil. Season fish with the chipotle seasoning blend. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork.
  2. Meanwhile, in a small bowl combine the coleslaw mix and dressing; set aside.
  3. Flake the fish into large chunks and divide between the tortillas. Top each with 1/4 cup of the coleslaw mixture, avocado, cilantro, and a squeeze of fresh lime.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 340 cal., 12 g total fat (4 g sat. fat), 57 mg chol., 526 mg sodium, 31 g carb. (21 g fiber), 29 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 0.5; Fat (d.e): 1; Lean Meat (d.e): 3.5