Healthy Fish Tacos with Cilantro Slaw

Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.

Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.

When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).

Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.

Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.

Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.

Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.