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Ancho Fish Tacos with Red Cabbage Slaw

Let’s talk real life food blogging for a minute today. Sometimes the stars align as a food blogger and dinner comes out on time, the lighting is just right, there is plenty of time for photos, all your best dishes are clean, and no one is starving asking where dinner is every two minutes. Other nights are more like this one was – all day I am constantly running 10 minutes behind, there isn’t a pretty clean dish in sight (hence this leftover paper party plate), the avocado just won’t stay in the right place, and I have approximately 3 minutes for a photo before a mutiny starts in the kitchen. Usually on nights like that, I just file away the recipe and plan on cooking it again in the near future. But this recipe was too good and too perfect for summer to wait. Simple marinated fish that is cooked up on the grill and served in a warm soft tortilla piled high with crunchy cabbage slaw. The perfect warm weather meal in my opinion.

Ancho Fish Tacos with Red Cabbage Slaw
Servings: 4
Serving Size: 2 tacos
Nutritional Info: 264 calories, 7.4g of fat, 27.1g carbohydrates, 4.7g dietary fiber, 24.8g of protein, 2.9g of sugar
Weight Watchers® PointsPlus®: 7 *


  • 1 lb. firm white fish (I used cob but tilapia, mahi mahi, haddock, or red snapper would all be great)
  • 1 tbsp. vegetable oil
  • 1.5 tbsp. lime juice
  • 1/2-1 tbsp. ancho chile powder
  • 1/2-1 jalapeno, chopped
  • 1/4 cup cilantro
  • Salt and pepper
  • For the slaw
  • 2 cups red cabbage
  • 1 carrot, grated
  • 4 green onions, sliced
  • 1 tbsp. low-fat mayonnaise
  • 1 tbsp. lime juice
  • 1 packet Stevia or 1 tbsp. honey
  • 1/2 tsp. cumin
  • Salt and pepper
  • 8 small corn or flour tortillas (Use low carn tortillas to lettuce wraps for low carb)


  1. Season the fish with salt and pepper. Add to a container or resealable bag with vegetable oil, lime juice, chile powder, jalapeno, and cilantro. Let marinate for 15 minutes on the counter.
  2. Preheat the grill to medium high heat.
  3. Stir together the mayonnaise, lime juice, Stevia (honey), and cumin to create the dressing for the slaw. Toss with the cabbage, carrots, and green onions. Set aside.
  4. Place the fish on a piece of foil and place on the grill. Grill for 6-8 minutes or until flaky.
  5. Warm tortillas directly on the grill, for about 30 seconds on each side.
  6. Assemble the tacos with the fish and slaw. Add avocado for an extra special treat.

Fish tacos adapted from Bobby Flay.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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1 Response to Ancho Fish Tacos with Red Cabbage Slaw

  1. Chris on October 30, 2014

    Do the macro values posted include the tortillas? I’m curious because I’m following a low-carb plan & wondering if I could fit this into it by replacing the torillas with lettuce.


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