Spicy Fish Tacos
Per ServingSpicy Fish Tacos |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 taco | ||
| Calories | 245 | |
| Fat | 6 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 20 | g |
| Fiber | 3 | g |
| Sugars | 4 | g |
| Cholesterol | 85 | mg |
| Sodium | 335 mg (without added salt) | |
| Protein | 25 | g |
| Choices: Starch 1, Lean meat 3, Fat 0.5 | ||
- Makes: 4
- Serving Size: 1 taco
- Preparation Time: 5 minutes
- Cooking Time: 45 minutes (including 30 minutes of marinating)
Ingredients
| 2 | limes, juiced | |
| 2 | garlic cloves, minced | |
| 1 | Tbsp. | minced cilantro |
| 1 | tsp. | hot sauce |
| 1 | lb. | mahimahi or orange roughy fish fillets |
| 1/2 | tsp. | chili powder |
| 1/4 | tsp. | ground cumin |
| salt and pepper to taste | ||
| 2 | tsp. | olive oil |
| 4 | (6-inch) whole-wheat or corn tortillas, warmed | |
| Sauce | ||
| 1/3 | cup | nonfat sour cream or nonfat Greek yogurt |
| 1/4 | cup | diced fresh avocado |
| 1 | small | tomato, diced |
| 1/4 | cup | red onion, diced |
| 2 | Tbsp. | minced cilantro |
| 1 | Tbsp. | canned green chilies |
| 1 | cup | chopped cabbage |
| pepper to taste |
Directions
- In a medium bowl, combine the lime juice, garlic, cilantro, and hot sauce. Add the fish and turn to coat. Let the fish marinate for 30 minutes in the refrigerator, turning once after 15 minutes.
- Remove the fish from the marinade and pat slightly dry. Add the chili powder, cumin, salt, and pepper.
- Heat the oil in a large nonstick skillet. Add the fish and cook for about 3 to 4 minutes per side or until tender and cooked through.
- Remove the fish from the pan and cut into bite-sized pieces.
- Combine the sauce ingredients. Divide the fish among the warmed tortillas. Top with the sauce. Fold over the sides to form a taco to eat.
