Skinny Fish Tacos with Watermelon Radish Slaw
Recipe type: Main
Serves: 4
These Skinny Fish Tacos are prepared with tilapia and are paired with a watermelon radish slaw. The watermelon slaw offers a refreshing twist to a delicious and nutritious dish.
  • 1 lb. tilapia
  • 1 Tbsp. olive oil
  • 3 Tbsp. lime juice
  • 1 tsp. honey
  • 1 garlic clove, grated
  • 2 tsp.chili powder
  • 1 tsp.cumin
  • ¼ tsp.cayenne pepper
  • Dash of salt and pepper (to taste)
  • For the Slaw:
  • ⅓ cup greek yogurt
  • 1 Tbsp. light mayonnaise
  • 1 tsp. cider vinegar
  • 1 Tbsp. lime juice
  • 1 cup shredded cabbage
  • 1 cup Ready-to-Eat Radish Ministicks (or chop your own)
  • 3 Tbsp. finely chopped cilantro
  • 1 cup seedless watermelon, diced small
  • Dash of salt to taste
  1. Place fish in a freezer bag with olive oil, 3 tablespoons lime juice, honey, garlic, chili powder, cumin, and cayenne pepper.
  2. Close bag and coat fish completely. Marinate for 15-20 minutes at room temperature.
  3. Place fish on a broiler pan and lightly season with salt and pepper.
  4. Place fish in hot, greased Dutch Oven, covered for 5 minutes. Turn fish over and cook for an additional 3-5 minutes or until it easily flakes. Remove fish.
  5. Wrap tortillas in aluminum foil and place in Dutch Oven, which has been taken off the fire.
  6. Meanwhile, add Greek yogurt, mayonnaise, and lime juice to a bowl. Stir until combined. Add cabbage, radishes, and cilantro. Toss lightly. Add watermelon and salt to taste. Toss lightly.
  7. Remove tortillas from oven. Place pieces of fish on two tortillas. Top with slaw. Garnish with extra cilantro.
  8. Serve warm.
Recipe by 50 Campfires at