Baja Fish Tacos
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baja Fish Tacos calories by ingredient
Introduction
A taste of San Diego... tilapia is marinated in a mouth-watering mixture then grilled and topped with fresh vegs and a delicious, fat-free sauce. A taste of San Diego... tilapia is marinated in a mouth-watering mixture then grilled and topped with fresh vegs and a delicious, fat-free sauce.Number of Servings: 4
Ingredients
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FISH:
1 pound of tilapia filets
MARINADE:
1 tsp ground cumin
2 oz dry white wine
1/4 cup white or light-colored vinegar of your choice
Juice of two limes
Zest of one lime
1 tbsp honey
3 cloves garlic, minced
1/2 tbsp chili powder
1 tsp Old Bay seasoning
2 tsp Tabasco Sauce or other hot pepper sauce
DRESSING:
1 cup plain non-fat yogurt
1/4 cup adobo sauce from canned chipotles
2 tbsp lime juice
2 tsp lime zest
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp Old Bay seasoning
Salt and pepper to taste
TACO SHELLS / WRAPS:
8 6" corn tortillas or hard taco shells
TOPPINGS:
2 tomatoes, diced
Fresh cilantro, coarsly chopped
Fresh cabbage, chopped
Onion, chopped
Directions
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.