Baja Fish Tacos
- Number of Servings: 4
Ingredients
FISH: 1 pound of tilapia filetsMARINADE:1 tsp ground cumin2 oz dry white wine1/4 cup white or light-colored vinegar of your choiceJuice of two limesZest of one lime1 tbsp honey3 cloves garlic, minced1/2 tbsp chili powder1 tsp Old Bay seasoning2 tsp Tabasco Sauce or other hot pepper sauceDRESSING:1 cup plain non-fat yogurt1/4 cup adobo sauce from canned chipotles2 tbsp lime juice2 tsp lime zest1/4 tsp ground cumin1/4 tsp chili powder1/2 tsp Old Bay seasoningSalt and pepper to tasteTACO SHELLS / WRAPS:8 6" corn tortillas or hard taco shellsTOPPINGS:2 tomatoes, dicedFresh cilantro, coarsly choppedFresh cabbage, choppedOnion, chopped
1. To make the marinade, whisk together the first 12 ingredients in a bowl until blended.
2. Place the tilapia in a large ziplock bag, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
3. To make the dressing, combine the yogurt and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
4. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
5. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
6. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
* You can also use store-bought crispy corn taco shells, or you can make your own lower-fat ones by taking the corn tortillas and warming them sligtly in the microwave, and then hanging them over the individual rungs in your oven. Cook at 425 degrees until crisp (about 5 minutes).
Makes 8 fish tacos (2 per person).
Number of Servings: 4
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
2. Place the tilapia in a large ziplock bag, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
3. To make the dressing, combine the yogurt and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
4. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
5. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
6. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
* You can also use store-bought crispy corn taco shells, or you can make your own lower-fat ones by taking the corn tortillas and warming them sligtly in the microwave, and then hanging them over the individual rungs in your oven. Cook at 425 degrees until crisp (about 5 minutes).
Makes 8 fish tacos (2 per person).
Number of Servings: 4
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 3.9 g
- Cholesterol: 55.0 mg
- Sodium: 1,077.1 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 6.6 g
- Protein: 28.5 g
Member Reviews