Tilapia and Kale Slaw Tacos make a light and healthy weeknight meal. Toasted tortillas topped with flaky white fish fillets, kale, radicchio, carrots, daikon and sweet pineapples.
Updated photos April 2016 from original post of August 2013
Like most people, once the weather starts warming up, I find myself craving lighter and more refreshing recipes. Tacos are a favorite around here and I love how easy they are to customize with what we have on hand.
These Tilapia and Kale Slaw Tacos are healthy, delicious and make a fun and easy weeknight meal.
They start off with some grilled or broiled tilapia marinated in a light Asian inspired sauce with sesame oil, maple syrup, soy sauce and lime juice.
I love sneaking in kale whenever I can so I topped the tacos with a kale slaw that included radicchio, carrots, daikon and some chopped pineapple for some sweetness.
A fresh and flavorful way to spice up fish and quick enough to make for a busy weeknight!
Make ahead tips for these Tilapia and Kale Slaw Tacos:
- wash and prep the vegetables the day before and store in a large zip-top freezer bag
- prepare the marinade the day before and store in an airtight container in the fridge
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