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Recipe: Fish Tacos

Fish Tacos (serves 4)

Spice Mix (1-1/2 condiments): 1/2 tsp each chili powder, cumin, and mexican oregano leaves crushed (regular oregano is fine)

4-5 tilapia fillets, thawed (about 4 lean — weigh after cooking)

12 lettuce leaf cups (2 green — 3 leaves per serving)

2 cups shredded cabbage (4 green — 1/2 cup per serving)

1 cup chopped fresh cilantro (1 condiment — 1/4 cup per serving)

8 lime wedges (1 condiment — 2 per serving)

Tartar Sauce:  1/2 cup light mayo (8 healthy fat), 1 tsp lemon juice (1

condiment), 1 Tbsp diced dill pickle (part of a snack) — 2 T per

serving

 

Sprinkle spice mix over the tilapia and bake for 25

minutes at 400 degrees.  While it is cooking, mix up tartar sauce.  When

the fish is cooked, shred the meat with a fork and weigh out your

portion (7 oz for a full meal or 3.5 oz for a half).  Assemble the tacos

by putting 3 lettuce leaves on a plate for each serving and dividing

ingredients between the 3 tacos.  Put a scant tablespoon of tartar sauce

(2 T for all three tacos in a serving) down the center, top with 1/3 of

the fish, 1/3 of the cilantro, squeeze of lime (1/2 wedge about for

each taco, and top with 1/2 C of cabbage divided between your 3 tacos.

Wrap them up and enjoy.

Again, this is 4 servings If you have this as a full meal, you need to use 7 oz of

fish, and add 1 1/2 green serving.

 

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