I have never in my life been interested in fish tacos. But we have found a recipe that I love and its really pretty healthy! I found it on allrecipes.com (they have an awesome free app for your phone) and I want to post it here for you.
We have been getting the Costco tilapia for awhile now, and it is really good. Tilapia is a white lean fish that does not have a strong fishy taste. Honestly I started looking for new things to do with it though because I was getting burned out on just plain dry rub grilled tilapia. Here is a pic of what we get:
And here is the recipe:
- 1 lb tilapia fillets (about 4)
- 1 TB lime juice
- 1 t salt
- 1/2 t ground pepper
- 1/2 t garlic powder
- 1 t paprika
- 8 (5-6 inch) corn tortillas
For cream sauce:
- 1/2 C plain yogurt
- 2 TB lime juice
- 1 1/2 TB chopped fresh cilantro
- 1 1/2 t canned chipotle peppers in adobo sauce
- 1 C shredded cabbage
- 1/2 C shredded monterey jack cheese
- 3/4 C chopped tomatoes
- 1 avocado (can put it on sliced or make guacamole to top your tacos)
- 1/4 C salsa
- 1/4 C green onion or red onion
For the fish, you just thaw them (place the packets in warm/room temp water-takes like 15 min) and first rub them down with lime juice. Then sprinkle them on both sides with your salt, pepper, garlic powder and paprika. Super easy. They are ready for grilling (but they don’t take long so you might want to do some other prep before you throw them on. They take about 5-6 min per side.)
For the cream sauce, you want to put the yogurt, lime juice, cilantro and chipotle peppers in a blender or magic bullet. Don’t go overboard on the chipotle peppers. You can always add more. They pack quite a punch so I would suggest blending it up and trying it first before adding more than the suggested amount. That’s it, just put them in there and blend them up. Sauce ready to go!
For your toppings, you can make whatever variations you choose. We used 2 avocados and made simple guacamole (mash avocados with salt, garlic powder, lime juice and cilantro- all to taste). We also didn’t have cabbage so we used romaine. No biggie. It would be good with cabbage though if you have it.
When the fish is done on the grill you’ll know because it begins to split down the middle (don’t overcook). Just chop them up and use 1/2 a fillet per taco. Add your cream sauce and your toppings as desired and you’re ready to eat!
One thing I love about this recipe is that the cream sauce isn’t bad for you. There is no oil, butter, cheese, or sour cream in it, but it is so good! It makes the meal, so use it up!