Olé! These skinny fish tacos will make you say HOORAY!😋 They’re light on calories, and BIG on flavor…and the best part?…They’re HEALTHY!
So it’s pretty safe to say that Mexican food is my weakness. And trust me, I am not judgmental when it comes to where, or how I like it.
Fancy schmany gourmet Mexican like Dos Caminos in NYC…yup, I’m there.
Tiny little hole in the wall, family-owned Mexican joint in DTLA, that also works.
Or even good ‘ol Chipotle — yup, that’ll get the job done, too!
But, the only problem is, when I go out to eat Mexican I LITERALLY eat EVERYTHING.
Seriously, I’ll eat every last chip — and order more! I could also down an entire molcajete of guacamole to myself, with queso, salsa, rice, beans, and ALL of the tacos! And don’t forget the CHURROS afterwards! Oh, and some skinny margaritas, too!
And that’s exactly why I try to limit my meal’s out for Mexican to once a month or so.
However, that doesn’t mean I can’t make my own healthier tacos at home!
So last week, Nik and I decided to make fish tacos as our Sunday “Date Night” meal. And since Nik is from Southern California, he is a wiz at fish tacos. Therefore, most of the cooking that night was of his doing. But, trust me, you will LOVE this recipe for healthy fish tacos just as much as us!
Not into seafood??…Try these amazing Skinny CHICKEN Tacos!
First, we prepared the toppings since the fish takes literally 5 minutes to cook. We started with a simple cabbage slaw and then made a Cilantro Lime Crema sauce out of the ultimate healthy ingredient substitution — GREEK YOGURT. It’s so tasty you can’t even tell it’s not actually sour cream. It also helps keep this meal low in fat….which means more tacos for me!
Next, we mixed together a little homemade cajun seasoning, with some chili powder, and ground cumin to sprinkle over the tilapia. Then we blackened the tilapia it in a skillet — again, it look literally 5 minutes. And finally, we shredded it all up with some forks, assembled our tacos, and DONE! All in all, this whole meal takes only 15 minutes!
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons finely chopped cilantro
- juice from 1 lime
- 1 1/2 cups shredded red cabbage
- 1/2 cup cilantro, loosely packed
- 2 tablespoons balsamic vinegar
- 1 teaspoon raw honey
- juice from 1 lime
- 2 tablespoons olive oil
- 1 pound white fish fillets (I used tilapia)
- 1 tablespoon cajun seasoning
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- salt & pepper to taste
- 8 Ezekiel or sprouted corn tortillas
- 1/4 cup guacamole
- 1/4 cup pico de gallo
- Mix all ingredients in a small bowl until smooth. Spoon the mixture into a plastic baggy and cut a 1/4 inch from the corner to make a piping bag. Set aside.
- Mix all ingredients together in a medium bowl and set aside.
- Heat olive oil in a nonstick skillet over a medium heat.
- Season each side of the fillets and carefully lay the fillets in the hot skillet.
- Allow each side of the fish to blacken, about 3-5 minutes.
- Once the fish is cooked through and flakes easily with a fork, remove from heat and place on a plate.
- Using two two forks, gently pull the fillets apart to shred.
- Arrange fish, cabbage, pico de gallo, guacamole in each tortilla and drizzle with Cilantro Lime Crema. Enjoy! 🙂
So, what’s your favorite style of food? And, how do you make it healthier?