Fantastically Fabulous Fish Tacos

LATeagno
LATeagno Posts: 620 Member
in Recipes
I made these absolutely jaw-dropping grilled fish tacos tonight and they were a huge hit! The flavors of cilantro, mango and avocado make this the PERFECT summer dish. It's light and healthy and really makes you feel like you're in Mexico! I used tilapia, but you could probably use just about any fish. Yummo!

taco.jpg

Grilled Fish Tacos with Mango Salsa and Cilantro-Lime Yogurt Sauce

Ingredients:
-- 1/2 lb. boneless tilapia fillets
--Soft corn tortillas
--8 oz. PLAIN Greek yogurt
--2 limes
--1 bunch cilantro, chopped
--1 mango, diced
--1 sm. red onion, diced
--1 med. red bell pepper, diced
--12 thick slices cucumber, diced
--1/4 sm. head red cabbage, shredded
--1 avocado, pitted and sliced
--1 clove of fresh garlic, minced
--1/2 tsp. sea salt
--1 tsp. apple cider vinegar
--1 tsp. olive or grapeseed oil
--1/4 tsp. ancho chili powder
--1 can black beans, cooked, rinsed

Directions:

1. Combine diced mango, garlic, onion, cucumber and red pepper with apple cider vinegar and grapeseed or olive oil. Add in about 2/3 cup chopped cilantro, juice of one lime and a dash of salt. Mix well and refrigerate for at least 30 minutes.

2. Salt fish fillets lightly and dust with ancho chili powder. Grill or sautee fish until browned at edges and no longer translucent. While you're cooking this, prepare the yogurt sauce.

3. For yogurt sauce, in a small bowl, combine Greek yogurt (stirred), juice of half a lime, a handful of chopped cilantro and a pinch of salt. Add in a few teaspoons of water to thin the sauce so it's spoonable. Set aside.

4. Warm corn tortillas in microwave if you wish. Cut tilapia into chunks and place onto tortilla, topping with yogurt sauce and salsa, then adding cabbage, black beans and avocado to your liking. Squeeze more lime juice right into the taco if you like.

5. Pinch yourself. You're not in Mexico. ;)


Macros (approx., per taco): 150 calories, 4 fat, 15 protein, 13 carb, 2 fiber.
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Replies

  • wwk10
    wwk10 Posts: 244 Member
    Sounds great. I use a similar Greek/Mexican sauce for a snack. Greek yogurt, salt lime cayene.
  • megleo818
    megleo818 Posts: 595 Member
    Bigtime bump. I'm so trying this. Thank you!
  • Goal_Seeker_1988
    Goal_Seeker_1988 Posts: 1,619 Member
    bump!
  • ambot123
    ambot123 Posts: 3
    bump
  • IamOnMywayNow
    IamOnMywayNow Posts: 470 Member
    Bump
  • SPNLuver83
    SPNLuver83 Posts: 2,050 Member
    YUM! Bump to make later!
  • grannynj
    grannynj Posts: 20 Member
    ooo this recipe sounds delish. Will try this. Thanks
  • leslieanne1010
    leslieanne1010 Posts: 103 Member
    bump
  • kathicooks
    kathicooks Posts: 81 Member
    How many tacos is this supposed to make? Looks great!
  • rach7turtle
    rach7turtle Posts: 47 Member
    bump
  • tracyhall63
    tracyhall63 Posts: 84 Member
    you just made my mouth water, I made cilantro lime shrimp and put it on a green salad, yours sounds so much better. lol.:flowerforyou:
  • jms3533
    jms3533 Posts: 316 Member
    This sounds delicious!
  • jms3533
    jms3533 Posts: 316 Member
    Good question...how many tacos does this recipe make?
  • peprwpr
    peprwpr Posts: 56 Member
    Looks yummy!!
  • lidybug1984
    lidybug1984 Posts: 71 Member
    bump! sounds amazing!
  • LATeagno
    LATeagno Posts: 620 Member
    Good question...how many tacos does this recipe make?

    Honestly, maybe 4. LOL. Although you'll have lots of leftover salsa! I actually should have said to use a pound of fish so you can use more of the veggies and whatnot. I kinda threw this together, so it's a homey recipe! LOL
  • sorce9
    sorce9 Posts: 8
    Made this tonight.....Delish!! I made 7 taco's before i ran out of fish (then made 1 veggie taco to finish of the tortilla's), but still had a fair bit of salsa left over. I tried to stuff them just enough so i could wrap them and them put then in the toaster over to crisp up the shell to help "control" the taco, lol.
    I cooked some quinoa and will top that with the leftover salsa for dinner tomorrow.
    What kind of tortilla's did you use? The lowest calorie shells i found were 130cal/tortilla. Mind you they were wheat tortilla ( and i think the recipe says corn?)
  • girlznme
    girlznme Posts: 28
    Bump
  • YoYo1951
    YoYo1951 Posts: 370
    bump to try later, hummmmmm
  • 2gabbee
    2gabbee Posts: 374 Member
    Thanks for sharing. Look yummy.
  • dianniejt
    dianniejt Posts: 175 Member
    sounds delicious, saving this for later
  • Genie30
    Genie30 Posts: 316 Member
    Bump!
  • beanie1119
    beanie1119 Posts: 150 Member
    You could probably use lettuce as the taco instead of the shell if you wanted to save on calories! Just a thought. I think I will try that out next week when I am home on vacation :)
  • Susan2BHealthier
    Susan2BHealthier Posts: 130 Member
    bump
  • briyowes
    briyowes Posts: 757 Member
    What kind of tortilla's did you use? The lowest calorie shells i found were 130cal/tortilla. Mind you they were wheat tortilla ( and i think the recipe says corn?)
    .
    I use the Aztec brand white corn tortillas and they are 150 cals for 3/serving.
  • Sasha2211
    Sasha2211 Posts: 18 Member
    bump
  • yelpat
    yelpat Posts: 414 Member
    Looks yummy
  • Marie294
    Marie294 Posts: 304
    Oh yum! These look awesome! I really love fish tacos of all kinds, and that yogurt sauce really seems like it would kick the whole dish up a bit! :) Nice!
  • mrowrmeowmrowr
    mrowrmeowmrowr Posts: 288 Member
    Bump. Holy crap. I love fish tacos.
  • mrowrmeowmrowr
    mrowrmeowmrowr Posts: 288 Member
    Made these yesterday. Honestly, best fish tacos I've ever eaten.

    The yogurt sauce is fantastic.

    I do recommend heavily seasoning the tilapia, though.

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