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Crispy Snapper Tacos with Lemon Broccoli Slaw

Lightly breaded lemon-cumin snapper tacos with a Greek yogurt, lemon dressed broccoli slaw.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 Tacos

Ingredients

For the Tacos:

  • 1 Tablespoon Canola Oil
  • 2 Tablespoons All Purpose Flour
  • 1 Tablespoon Cornstarch
  • Zest of 1 Lemon
  • 1/2 Teaspoon Ground Cumin
  • Pinch of Crushed Red Pepper Flakes
  • Salt and Pepper
  • 1 Pound 2 Filets of Yellowtail Snapper, skin on but deboned

For the Slaw:

  • 1/4 Cup Nonfat Plain Greek Yogurt
  • Juice from 1/2 Lemon
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Onion Powder
  • Salt and Pepper
  • 12 Ounces Broccoli Slaw Mix
  • 2 Green Onions whites and green chopped
  • Fresh Chopped Cilantro
  • 4 Corn Tortillas
  • Pico de Gallo Avocado, Cilantro for Topping

Instructions

  1. Mix the flour, cornstarch, lemon zest, cumin, salt, pepper, and crushed red pepper flakes together in a shallow dish. Dredge the non-skin side of the filet in the mixture. Set off to the side.
  2. Add canola oil to medium skillet. Heat over medium/high until the oil starts to shimmer.
  3. Place the filet floured side down, into the hot oil. Cook for 4 minutes. Reduce heat to medium/low and then flip the fish to the skin side. Cook for another 2 minutes. Remove and transfer to a plate.
  4. Mix the dressing ingredients; Greek yogurt, lemon juice, salt, pepper, olive oil, cumin, garlic, onion powder, in a medium mixing bowl. Toss together with the broccoli slaw mix and the green onion and cilantro.
  5. Flip the fish and remove the skin. Flake the fish into large chunks.
  6. Top each tortilla with a little bit of slaw and a few pieces of fish. Top with additional toppings like pico, avocado, and more cilantro.