Fantastically Fabulous Fish Tacos
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!
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.
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
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Sounds great. I use a similar Greek/Mexican sauce for a snack. Greek yogurt, salt lime cayene.0
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Bigtime bump. I'm so trying this. Thank you!0
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bump!0
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bump0
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Bump0
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YUM! Bump to make later!0
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ooo this recipe sounds delish. Will try this. Thanks0
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bump0
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How many tacos is this supposed to make? Looks great!0
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bump0
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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:0
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This sounds delicious!0
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Good question...how many tacos does this recipe make?0
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Looks yummy!!0
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bump! sounds amazing!0
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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! LOL0 -
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?)0 -
Bump0
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bump to try later, hummmmmm0
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Thanks for sharing. Look yummy.0
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sounds delicious, saving this for later0
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Bump!0
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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 vacation0
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bump0
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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.0 -
bump0
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Looks yummy0
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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!0
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Bump. Holy crap. I love fish tacos.0
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Made these yesterday. Honestly, best fish tacos I've ever eaten.
The yogurt sauce is fantastic.
I do recommend heavily seasoning the tilapia, though.0
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