Coconut-Lime Fish Tacos with Cabbage Slaw

These tacos take inspiration from tropical coastal cooking: mild white fish seasoned with lime and a touch of coconut, seared until flaky, then tucked into warm corn tortillas with a crisp, tangy cabbage slaw.

Using a lean white fish like tilapia or cod keeps the protein high and the fat low, and swapping heavy crema for a light yogurt-lime sauce on the slaw keeps the whole plate from tipping into indulgent territory. Two small corn tortillas per serving keep portions in check while still delivering that satisfying taco experience, making this a genuinely calorie-conscious take on taco night.

Pile the slaw generously onto each taco — the crunch and acidity are what make these taste so fresh.