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Looking for a quick summer dinner? You’ve found it… fish tacos!

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I used wild cod filets, dusted with fragrant spices, sautéed up and finished them off with cool, cilantro-lime crema. That’s what you call delicious and healthy fast food. Take this one to your barbecue and grill the fish instead of pan searing. Fill tacos with other lean protein like shrimp or chicken (for the non-seafood lovers).

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Roll up in a warm corn tortilla and top with all your favorite things like creamy avocado, pico de gallo or shredded lettuce. So fresh and so easy (reminds me of an OutKast song from college, probably something you didn’t need to know about myself).

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Try serving with my Fresh Fruit Salad with Orange-Honey Dressing and Poppy Seed Coleslaw. Your friends and family will never want to leave your house after this meal.

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FISH TACOS with CILANTRO-LIME YOGURT CREMA
gluten free & dairy free options
serves 4 (makes 4 large tacos)

Fish:
• 3/4 lb COD FISH FILET (tilapia or other white fish)
• 2 tsp CHILI POWDER
• 2 tsp CUMIN, GROUND
• SEA SALT AND PEPPER TO TASTE
• 1/4 tsp CAYENNE PEPPER, GROUND (optional or to taste)
• 1 tbsp GRAPESEED or CANOLA OIL

Crema:
• 6 oz PLAIN GREEK YOGURT, nonfat or lowfat
• 1/2 tsp LIME ZEST & JUICE
• 1/2 tsp PURE HONEY
• 1/4-1/2 tsp GARLIC POWDER
• SEA SALT AND PEPPER TO TASTE
• 1 1/2 tbsp FRESH CILANTRO, chopped

Extras:
• 4 CORN TORTILLAS, 6-inch
• 1 AVOCADO, sliced
• 1/3 cup PICO DE GALLO or SALSA
• SHREDDED LETTUCE (optional)

Gluten free option: Use GF corn tortillas (look for ones with just corn, salt or lime in the ingredients).
Dairy free option: Omit crema.

1. For yogurt crema: whisk yogurt (or light sour cream), 1/2 tsp lime juice, 1/2 tsp lime zest, honey, garlic powder, cilantro, salt and pepper together in a small bowl. Refrigerate until ready to serve (makes a good amount so probably won’t use all if making 4 tacos).

2. In a small bowl combine cumin, chili powder and cayenne pepper, if using. Cut fish into 4 filets; sprinkle seasoning, salt and pepper on both sides and gently rub into flesh with hands.

3. Heat a large sauté pan, or grill, over medium-high heat. Add oil and sauté fish 2-3 minutes per side (depending on thickness) or until cooked through. While fish cooks warm corn tortillas in a separate pan or on grill.
4. Top each of 4 warm tortillas with one fish filet, about 1-2 Tbsp pico or salsa, 1/4 avocado, and drizzle with 1-2 Tbsp crema. Serving size, one taco with toppings.

VARIATIONS: Sub chicken or shrimp for fish. Leave out taco and place fish and toppings on bed of lettuce or greens.

NUTRITION INFO PER SERVING (includes toppings): 255 calories, 11g fat, 1.5g sat fat, 35mg cholesterol, 20g carb, 5g fiber, 3g sugar, 22g protein.

PRINT RECIPE – PDF

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