Fish Tacos

Since today is May 5th, here are a couple of ideas for Cinco de Mayo! 

The margarita photos are from a low sugar recipe in my book on page 29, and the fish tacos are one of our favorite taco recipes from page 124. I do not have a photo of the tacos, as I am not making these this morning. I am not having margaritas this morning either, although I happened to have a margarita in one of my photos I was able to crop out!

Fish Taco Ingredients

1 lb. white flesh fish, such as tilapia or cod
6 whole-grain corn tortillas
Marinade
¼ cup olive oil
Juice of 1 lime
1 garlic clove, pressed
½ teaspoon chili powder
¼ teaspoon salt
Slaw*
¼ cup mayo
¼ cup nonfat plain Greek yogurt
½ teaspoon ground cumin**
⅛ teaspoon chili powder
¼ teaspoon black pepper
2½ cups shredded carrots and cabbage or coleslaw mix
½ cup thinly sliced radishes
1-2 green onions, chopped, green part only
½ jalapeño pepper, seeded and finely chopped
½ cup fresh cilantro, chopped
Toppings*
1 tomato, chopped
2 – 3 tablespoons chopped colored bell peppers, optional
Shredded lettuce or arugula, optional

Directions

Combine all marinade ingredients. Add fish and marinate at least 30 minutes.

For slaw, combine mayo, yogurt, cumin, chili powder, and black pepper in a medium mixing bowl. Mix in slaw mix, radishes, green onions, jalapeño, and cilantro; set aside.

Drain fish, and grill until fish flakes easily with a fork. Remove, and break fish into small pieces. Serve fish with shells, slaw, and toppings.

Variations

*In lieu of slaw: combine mayo, yogurt, and seasonings for a sour cream type topping. Separately combine radishes, green onions, cilantro, peppers, and tomatoes. Sprinkle mixture with balsamic vinegar and olive oil. Serve with shredded lettuce or arugula.

**May use about 2 teaspoons each of dry taco seasoning mix and dry ranch dressing mix in place of seasonings.

Enjoy! Please post questions or comments ~