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.
- 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
- 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!