Inspired by a recent trip to visit friends in Florida, I made up this recipe for fish tacos. We had these for dinner and they were so good we had them for lunch and dinner the next day! This recipe serves 8.
Now, I never really liked the concept of fish tacos. I love mexican food and fish, but they never sounded right together. Well, I am here to tell you fish tacos are delicious and you should try them at least once!
This recipe is light and cooks up quickly! Estimated nutrition profile is about 500 calories for 1 fish taco. Trust me, one is all you need! You will also get about 12g fiber and about 20g protein per serving.
Mango Salsa
- 1 mango, chopped
- 1/2 jalapeno, seeded and diced
- 1/4 onion (red preffered, any onion OK)
- juice of 1 lime, zest of 1/2 lime
- mix ingredients in a bowl and refrigerate
Zesty, Creamy Topping
Skip the sour cream and use this instead!
- 1/2 cup plain lowfat yogurt, strained (Place a paper towel in a strainer and add the yogurt. This helps give the yogurt a thicker consistency like soft cheese. It needs about 2-3 hours in the refrigerator and you can skip this step if you don’t have the time)
- 1/2 tsp chili powder, taco seasoning, or fajita seasoning
- stir and refrigerate
Fish
- about 2-3 pounds white fish (we used tilapia)
- season with salt and pepper
- squeeze juice from 1/2 lime over fish
- broil or grill on low to medium heat for 6-8 minutes (don’t over do it or your fish will be tough)
Spicy Black Beans
- one 14 oz. can of black beans, rinsed and drained, and placed in a saucepan
- 1/2 onion, diced and 2-4 cloves garlic, diced (sautee both in 1 tsp olive oil and add to bean)
- 1 tsp cumin and 1 tsp chili powder
- mix together and heat on low for about 8 minutes (I did this when the fish was cooking)
You will also need…
- store bought tortillas (we used a low carb, high fiber tortilla with about 100 calories and 10g fiber per serving)
- 1 cup cabbage, shredded (green or purple – whatever looks good)
Making the Taco
Heat the tortilla in a toaster oven, microwave or dry pan for a few seconds until warm. (You’ve come this far, why not?) Place about 2-3 ounces of fish in the middle of the taco. Top with 2 tablespoons mango salsa, 2 tablespoons black beans, small handful of cabbage (cabbage is healthy and low calorie so use as much or as little to your liking), and 1 tablespoon of the creamy topping.
Indulge in a healthy, nutritious lunch or dinner… and feel great!
That sounds amazing!!! Thank you for sharing. My family is on a diet and this would be perfect. Especially since you said it fills you up well, no snacking
I hope you enjoy it!
This sounds great, I’m going to make your recipe tonight!
Fantastic Blog Becky!
I learned to love fish tacos when I moved from the East Coast to Southern California. But when I discovered my glucose metabolism was impaired, I modified fish tacos so I could still enjoy them yet keep my glucose levels in tight control.
I use grilled or panfried fish instead of batter dipped. I go for full fat sour cream or homecultured creme fraiche, though (I don’t do low fat dairy or reduced fat anything for that matter, except to avoid industrial seed and “vegetable” oils).
I don’t use many commercial low carb products, but like you, I do buy low carb tortillas when I make fish tacos. It’s a rare exception, because low carb grain products usually include soy flour, and I generally avoid soy unless it is raw, traditionally fermented soy sauce or miso, etc. But more often, I just layer everything on a big bed of shredded cabbage or cabbage-romaine blend (more cruciferious veggies this way, too) and make it a salad. I thin the sour cream/creme fraiche with water to make it more like a salad dressing or I use my homemade low carb Ranch dressing (Dana Carpender’s recipe – far better than bottled or packet mix Ranch and it only takes 5-10 minutes to make enough for a week of meals).
Like you I make my own salsa, assorted varieties (tomato, tomatillo, mango, etc.)
I don’t do the beans or chips anymore. I like them a lot but they are too starchy, and my glucose meter doesn’t like the results. I make sure the cabbage and fish are the most filling ingredients, then I don’t need the starch.
Yum, maybe I’ll check out what fish is available and make fish tacos/salads tonight. You’ve inspired me.
I am definitely going to be trying this recipe. I’ve recently become ADDICTED to fish tacos and come to believe they are God’s perfect food LOL!!!! thanks for recipe!
This dish was very easy to make and yielded great flavor, texture and a healthy, tasteful, fulfilling meal.
I highly recommend this recipe and will definitely make this dish again.
This recipe was very good. We tweaked the recipe with more spices but over all very good.