Ancho Fish Tacos with Red Cabbage Slaw - Slender Kitchen

Ancho Fish Tacos with Red Cabbage Slaw

By Kristen Mccaffrey
adapted from:
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™) (7 PointsPlus®)

Recipes Content


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.

Prep Time

Ancho Fish Tacos with Red Cabbage Slaw

Prep Time: 
Cook Time: 
Total Time: 


  • 1 lb cod (or other firm white fish)
  • 1 tbsp vegetable oil
  • 1.5 tbsp lime juice
  • 1/2 tbsp ancho chile powder
  • 1/2 U jalapeno, chopped
  • 1/4 cup cilantro
  • salt and pepper
  • 2 cups red cabbage
  • 1 U carrot, grated
  • 4 U green onions, sliced
  • 1 tbsp low fat mayonnaise
  • 1 tbsp lime juice
  • 1 U packet Stevia (or 1 tbsp. honey)
  • 1/2 tsp cumin
  • Salt and pepper
  • 8 U corn tortillas (Use low carb tortillas or lettuce wraps for low carb)

Nutritional Facts

Serving Size: 
2 tacos
Amount Per Serving
Calories 274
Calories from Fat 57
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 69mg
Sodium 255mg
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars 4g
Protein 27g


  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.
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