Skinny Fish Tacos with Cilantro Lime Crema
Try this Skinny Fish Tacos with Cilantro Lime Crema recipe.
Try this Skinny Fish Tacos with Cilantro Lime Crema recipe.
- salt & pepper to taste
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon ground cumin
- 1 tablespoon cajun seasoning
- juice from 1 lime
- 1/2 cup nonfat greek yogurt
- 1/4 cup pico de gallo
- 1/4 cup guacamole
- 3 tablespoons finely chopped cilantro
- 1 1/2 cups shredded red cabbage
- 1/2 cup cilantro loosely packed
- 1 teaspoon raw honey
- 1 pound white fish fillets (i used tilapia)
- 8 ezekiel or sprouted corn tortillas
- for the cilantro lime crema1/2 cup nonfat greek yo
- 1/2 cup nonfat greek yogurt3 tablespoons finely chopped ci
- for the cabbage slaw1 1/2 cups shredded red cabbag loosely packed2 tablespoons balsamic vinegar1 teaspoon raw honeyjuice from 1 lime
- 1 1/2 cups shredded red cabbage1/2 cup cilantro loosely packed2 tablespoons balsamic vinegar1 teaspoon raw honeyjuice from 1 lime
- for the fish2 tablespoons olive oil1 pound white f to taste
- 2 tablespoons olive oil1 pound white fish fillets (i used tilapi to taste
- extras & toppings8 ezekiel or sprouted corn tortil
- 8 ezekiel or sprouted corn tortillas1/4 cup guacamol
- Carbohydrate 23.1981100052731 g
- Cholesterol 0 mg
- Fat 7.70312750358215 g
- Fiber 1.81882503487658 g
- Protein 1.39023250114907 g
- Saturated Fat 1.17196675070007 g
- Serving Size 1 1 recipe (595g)
- Sodium 192.878000016794 mg
- Sugar 21.3792849703966 g
- Trans Fat 0.349564000178633 g
- Calories 155 calories
Step-by-step
- Prepare the cilantro lime crema: Combine nonfat Greek yogurt, cilantro, lime juice, and honey in a bowl. Mix well.
- Make the cabbage slaw: In a separate bowl, combine shredded red cabbage, balsamic vinegar, honey, and lime juice. Toss to combine.
- Season the fish: Season the white fish fillets with salt, pepper, chili powder, cumin, and Cajun seasoning.
- Cook the fish: Heat olive oil in a pan over medium heat. Add the fish and cook until cooked through, about 3-4 minutes per side.
- Warm the tortillas: Warm the tortillas according to package directions.
- Assemble the tacos: Fill each tortilla with fish, cabbage slaw, pico de gallo, guacamole, and cilantro lime crema.
- Serve immediately and enjoy!
My Delicious and Healthy Skinny Fish Tacos
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But I'm always on the lookout for recipes that are both nutritious and quick to make. This Skinny Fish Tacos recipe has become a family favorite, and I'm excited to share it with you. The best part? It’s incredibly versatile and can be easily adapted to whatever ingredients you have on hand. Forget those heavy, greasy tacos of the past – this recipe is light, refreshing, and packed with flavor.
The secret to these tacos lies in the perfectly balanced flavors. The delicate white fish (I love using tilapia for its mild taste) is seasoned with a blend of chili powder, cumin, and Cajun seasoning, giving it a delightful kick without being overly spicy. The creamy cilantro lime crema adds a zesty touch, cutting through the richness of the fish beautifully. And the crunchy cabbage slaw provides a refreshing contrast in texture, adding a delightful crunch to every bite.
One of the things I love most about this recipe is its simplicity. The ingredients are readily available at most grocery stores, and the cooking process is straightforward and quick. I often prepare the crema and slaw ahead of time, storing them in the refrigerator until I'm ready to assemble the tacos. This saves me valuable time on busy weeknights. Plus, it allows me to control the sodium and sugar content, making this a healthier option compared to takeout or restaurant tacos.
The tortillas are another key element of these tacos. I prefer using Ezekiel or sprouted corn tortillas because they’re healthier and have a slightly nutty flavor that complements the other ingredients beautifully. However, you can easily substitute with your favorite type of tortilla. The same applies to the fish – feel free to experiment with different types of white fish, such as cod or mahi-mahi.
To make these tacos even more customizable, I often add other toppings based on what I have in my fridge. Sometimes I'll throw in some diced bell peppers or onions for extra flavor and texture. A sprinkle of shredded cheese is also a great addition, though it's not strictly necessary. The possibilities are endless!
This recipe is perfect for a quick weeknight dinner, a casual weekend lunch, or even a fun gathering with friends. It’s easy to scale up or down, making it ideal for any occasion. Whether you're a seasoned cook or a complete beginner, you'll find this recipe easy to follow and absolutely delicious. The flavors are so well-balanced and the texture so satisfying, you'll be craving these tacos again and again.
I encourage you to experiment with this recipe and make it your own. Add your favorite toppings, adjust the seasonings to your liking, and don't be afraid to get creative! The most important thing is to enjoy the process and savor the delicious results. These tacos are a testament to the fact that healthy eating doesn’t have to be boring or complicated. It can be quick, easy, and unbelievably flavorful. So, go ahead and treat yourself – your taste buds will thank you!
Tips and Variations:
- Prep Ahead: Make the cilantro lime crema and cabbage slaw ahead of time to save time on busy weeknights.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the fish seasoning for extra heat.
- Vegetarian Option: Substitute the fish with grilled tofu or black beans for a vegetarian version.
- Different Tortillas: Experiment with different types of tortillas, such as flour tortillas or lettuce wraps.
- Extra Toppings: Get creative with your toppings! Try adding shredded cheese, avocado slices, pickled onions, or a squeeze of extra lime juice.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turned out for you! Happy cooking!
