Fish Tacos

As a favor to any of my readers who have “lose weight” on their resolution list this year, I give you this very delicious, very healthy fish tacos recipe.

Please excuse me for a minute though while I go back a few posts and salivate over my dueling chocolate pies.

You can certainly substitute your favorite toppings in this taco and use flour tortillas. I really love the crunch of the cabbage since the fish has so little texture. Also, corn tortillas are the original and work great with this choice of protein.

Fish Tacos

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• Yield: 8 tacos 1x

Ingredients

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• 1 pound firm white fish such as mahi mahi, flounder or orata
• 1/4 C canola oil
• 1 lime, juiced
• 1 Tb chili powder
• 1 jalapeno, coarsely chopped
• 1/4 chopped fresh cilantro
• salt and pepper
• 8 corn tortillas
• thinly shredded white cabbage
• sliced avacado
• sour cream
• thinly sliced red onion
• cilantro
• salsa

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Instructions

1. Mix together the ingredients for the marinade in a shallow dish.
2. Add the fish, turning to coat and allow to marinade for 20 minutes.
3. While the fish is marinating, heat your grill to medium-high. Cook the fish on a hot grill for 4 minutes on one side then 1 minute on the second.
4. Allow to rest for 5 minutes then flake the fish with a fork
5. Heat the tortillas on the grill, then load with fish and all the toppings.
6. Serve immediately.

• Author: Carole Jones

Nutrition

• Serving Size: 1 taco
• Calories: 241
• Sugar: 5g
• Sodium: 181mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 53mg