Health

Baja Fish Tacos

fish-tacos RecipeLeigh Beisch

Ingredients

  • Cooking spray
  • 3/4 pound mahi mahi or other firm white fish fillets
  • 2 teaspoons fajita seasoning
  • 2 cups presliced green cabbage (about 6 ounces)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • 8 (6-inch) corn tortillas
  • 2 1/2 tablespoons reduced-fat sour cream, divided (optional)
  • 1/2 avocado, pitted and diced
  • Bottled salsa
  • Lime wedges

Preparation

1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.

2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.

3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.

5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

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  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 2 tacos)

Nutritional Information

Calories per serving:235
Fat per serving:6g
Saturated fat per serving:1g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:20g
Carbohydrates per serving:28g
Fiber per serving:6g
Cholesterol per serving:62mg
Iron per serving:2mg
Sodium per serving:507mg
Calcium per serving:75mg

Good to Know

Unlike beef tacos, fish and chicken tacos are low in saturated fat. Choose fat-free sour cream instead of reduced fat. Avocados are a great source of monunsaturated fats, which are heart-healthy.

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