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Crunchy Asian Fish Tacos

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Servings: 4 servings

Total Time: 30 minutes

  • 1 pound tilapia, cut crosswise into 1-inch wide strips
  • 2 Tbsp reduced-sodium teriyaki sauce
  • 1 cup seasoned bread crumbs
  • 1/3 cup sesame dressing
  • 2 Tbsp mayonnaise
  • 5 cups coleslaw blend (cabbage slaw mix)
  • 1/4 cup dry roasted peanuts, chopped
  • 8 (6-inch) corn tortillas, warmed

Directions

Preheat oven to 375°F.

Moisten fish with teriyaki sauce, then coat with breadcrumbs.

Place on baking sheet sprayed with cooking spray. Bake for 15 – 20 minutes, or until fish flakes easily with a fork.

Mix dressing and mayonnaise until blended. Add to coleslaw blend and nuts; mix lightly.

Top tortillas with fish and slaw mixture.

Nutrition

Approximate nutrition information per serving: 561 calories; 23.2 g fat; 3.9 g saturated fat; 59.5 mg cholesterol; 1062.2 mg sodium; 56.4 g carbohydrate; 8 g fiber; 5.5 g sugar; 34.6 g protein 

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