Fish Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. Yellow Fin Tuna (pictured) or other Firm Fish (Mahi, Salmon, Haddock, Cod, Flounder, Sea Bass, etc..)8 Whole Wheat Fajita Tortillas2 Tsp. Olive Oil2 c. Cabbage, Shredded (Fine)1 Med. Tomato, Diced1 Sm. Can (8 oz.) Crushed Pineapple, Drained24 Whole Cilantro Leaves (for serving)1 Lime, Cut into 8 Wedges (for serving)Cilantro Lime Cream1 c. Plain, Non-Fat, Greek, Yogurt1 Tbsp. Cilantro, Minced1 Lime - Zest and Juice2 Tsp. Honey
Mix together all ingredients for the Cilantro Lime Cream and place in fridge.
Prepare vegetables and open and drain pineapple.
Heat a heavy bottomed skillet on high heat for several minutes until very hot.
Pat fish dry and drizzle with oil, rubbing to ensure even coverage.
Place in pan for 2 minutes per side, until you get a nice sear, but can see the interior is still rare.
Warm tortillas.
To assemble, place 2 oz. of tuna on each tortilla. Top with 1 Tbsp. crushed pineapple, shredded cabbage, 2 Tbsp. cilantro lime cream, tomatoes and cilantro leaves. Place lime wedges on plate to serve for squeezing immediately before eating.
Serving Size: Makes 4 Servings, 2 Tacos Each
Prepare vegetables and open and drain pineapple.
Heat a heavy bottomed skillet on high heat for several minutes until very hot.
Pat fish dry and drizzle with oil, rubbing to ensure even coverage.
Place in pan for 2 minutes per side, until you get a nice sear, but can see the interior is still rare.
Warm tortillas.
To assemble, place 2 oz. of tuna on each tortilla. Top with 1 Tbsp. crushed pineapple, shredded cabbage, 2 Tbsp. cilantro lime cream, tomatoes and cilantro leaves. Place lime wedges on plate to serve for squeezing immediately before eating.
Serving Size: Makes 4 Servings, 2 Tacos Each
Nutritional Info Amount Per Serving
- Calories: 412.1
- Total Fat: 8.9 g
- Cholesterol: 65.7 mg
- Sodium: 424.4 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.7 g
- Protein: 44.2 g
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