- Cooking Time:
- Servings: 8
- Preparation Time:
BackstoryInspired 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.
Indulge in a healthy, nutritious lunch or dinner… and feel great!
- Mango Salsa
- 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
- Zesty, Creamy Topping - Skip the sour cream and use this instead!
- 1/2 cup plain lowfat yogurt
- 1/2 tsp chili powder
- taco seasoning or fajita seasoning
- 2-3 pounds white fish (we used tilapia)
- salt and pepper
- juice from 1/2 lime
- Spicy Black Beans:
- one 14 oz. can of black beans, rinse and drain
- 1/2 onion, diced
- 2-4 cloves garlic, diced
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 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)
- Mango Salsa
- mix ingredients in a bowl and refrigerate
- Zesty, Creamy Topping
- 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)
- Stir in chili powder and seasoning and refrigerate
- Season fish with salt and pepper
- squeeze juice 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
- place black beans in a saucepan
- saute onion and garlic in olive oil and add to beans.
- Add cumin and chili powder and mix together with heat on low for about 8 minutes (I did this when the fish was cooking)
- 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.