Chili-flavored fish tacos simple, nutritious meal

Tilapia is the gently flavored, nutritious and low-fat centerpiece of these tacos. Dress up the fish with tasty vegetables, smartly seasoned.

The easy recipe is from the “superfast” section of Cooking Light magazine’s July issue.

Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side. With its fresh tang of lime balancing the chili-flavored fish, diners are going to welcome second helpings.

Fish Tacos with Cabbage Slaw

4 cups very thinly presliced green cabbage

1 cup chopped plum tomatoes

1/3 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

5 teaspoons extra-virgin olive oil

1/2 teaspoon salt

1 pound tilapia fillets

1 teaspoon chili powder

Eight 6-inch corn tortillas

Combine cabbage, tomatoes, onions and cilantro in a large bowl. Add juice, 1 tablespoon olive oil and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Yield: 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture).

Nutrition information per serving: 305 calories, 9.8 grams fat (2 grams saturated, 29 percent fat calories), 26.5 grams protein, 30.1 grams carbohydrate, 75 milligrams cholesterol, 4.4 grams dietary fiber, 445 milligrams sodium.