I know some of you are so weird about Fish Tacos!!! Well get over it! These are SO SO great and they are good for you! I hope you try out this recipe and leave me a post! Have fun and enjoy.
Salsa
- 2 chopped Tomatoes
- 1 jalapeno, seeded and diced
- 1/4 onion (red preferred, any onion OK)
- juice of 1 lime, zest of 1/2 lime
- handful chopped cilantro
- 1 chopped Avocado
- mix ingredients in a bowl and refrigerate
Zesty, Creamy Topping
Skip the sour cream and use this instead!
- 1/2 cup plain low fat 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 (saute 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 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.
DELICIOUS!!! Happy Cinco!
