Ingredients: |
Ingredients: 8 taco sized corn tortillas (5 1/2")
1 pound Tilapia (Mahi Mahi or Monkfish are great too) cut into 1" pieces
2 Tbsp salt-free Mexican seasoning (Mrs Dash Southwest Chipolte)
salt to taste
Olive oil spray
2 cups slightly drained coleslaw with Orange cilantro Vinaigrette
1/2 cup fresh pico de gallo or fresh salsa
2 Tbsp chopped fresh cilantro
For Coleslaw:
1/4 cup fat free plain yogurt
1/4 cup light mayonnaise
1/4 cup orange juice fresh squeezed
3 Tbsp white vinegar
1 1/2 tsp honey
7 cups shredded green cabbage (about 10 oz)
1 cup shredded carrots
1/2 cup slivered red onion
1/2 cup fresh cilantro, chopped
salt to taste
pepper to taste
In large resealable plastic container whisk together the yogurt, mayonnaise, juice, vinegar, and honey. Add the cabbage, carrots, onion, and cilantro and stir until well combined. Season with salt and pepper. Cover and refrigerate for at least 3 hours or up to 2 days.
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Directions: |
Directions:Stack the tortillas and wrap in a clean, damp, dish towel or damp paper towel.
Season fish evenly with the seasoning and salt
Place a large nonstick skillet over medium heat. When hot, lisghtly mist with olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3-5 minutes, or until fish flakes easily with fork
Meanwhile, microwave tortillas on low in microwave on low until warmed, 15-30 seconds
Transfer 2 tortillas to each of 4 dinner plates, placing the tortillas side by side on each plate. divide fish evenly among the tortillas, placing it in a strip down the center. Top with coleslaw, then the salsa.
Sprinkle with the cilantro, fold the tortilla to form taco and serve |
This recipe for Healthy Fish Tacos is from