What’s for Dinner?
Super Healthy Fish Tacos
Serve this dish with lime wedges and a shredded cabbage salad tossed with vinaigrette dressing. Keep it lean and healthy by adding different spices, herbs and colorful vegetables.
8 6″ flour tortillas (or whole wheat)
1 lb Raw fish (salmon, tilapia, grouper, white fish)
½-1 c Shredded red or green cabbage
1 Avocado cut into wedges
1 c Fat free sour cream
1-2 tsp Blackened seasoning
½ tsp Cumin
½-1 tsp Chipotle powder (or chopped/canned) to taste
1 tsp Turmeric
Season fish on both sides with Blackened seasoning and cumin; cover fish and place in the fridge until ready to cook.
Next, mix the chipotle powder and turmeric into the sour cream and set aside. Adjust the amount of chipotle to your “heat” tolerance.
Slice avocado into wedges and drizzle with lemon juice to prevent browning.
Pan-fry the fish over medium heat using a little olive oil or cook under the broiler until cooked through. As a general rule, estimate about 10 minutes per inch of thickness.
Loosely roll the tortillas in a paper towel and microwave for about 20 seconds in two separate batches.
Divide the cooked fish into 8 portions and assemble tacos. Place fish in the middle of the warm tortillas and top with 2 tablespoons of chipotle sour cream, avocado and cabbage.
Tips/Hints: Try seasoning fish with curry powder, turmeric, lemon pepper or Old Bay seasoning in place of Blackened Seasoning.
Serving Size: 1 small taco
Carbohydrates: 23 g
Protein: 16 g
Fat: 10 g
Prep Time: 10 minutes
Cooking Time: 10 – 15 minutes Total: 20-25 minutes
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