Fish Tacos are low calorie, healthy, and delicious!!
These Fish Tacos make a tasty and healthy main course. The fish is seasoned perfectly and the avocado cream and cabbage top these tacos off beautifully. The fish in these tacos is not breaded or deep fried, making this classic dish healthier.
I wanted to serve my family more fish, and I ran across this recipe on Hungry Girl’s website. Fish in a taco sounded really weird to me, even though I grew up in California, but I thought I would give it a try.
I am so glad I did because these are delicious! My husband tells me so every time I make them.
The original recipe uses tilapia, but I prefer to use swai. I get it at Walmart in the freezer section by the seafood. The original recipe also instructs you to grill the fish, but since I am not too good grilling something as delicate as fish, I cook it in a non-stick skillet. Perhaps one of these days I will do it on my grill pan.
The original recipe only made two tacos each, but I find that if I over-stuff them the tortillas fall apart, so I make three tacos each. I increased the recipe by 50% to feed three of us.
I used to warm corn tortillas in a skillet of canola oil but have changed to non-stick cooking spray to be healthier. There are other ways to warm them, like in the oven wrapped in foil or in the microwave, but they come out too dry for my liking if I don’t use something to moisten them up.
A great side dish for these tacos is my Black Bean & Corn Salad.
For the tacos:
- 3 tbsp lime juice
- 1.5 tsp garlic powder
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 0.25 tsp salt
- 3 swai fillets, 4 ounces each
- 9 corn tortillas
- 1.5 cup shredded cabbage or coleslaw mix
- 1 roma tomato, chopped
For the avocado cream:
- 3 tbsp low-fat sour cream
- 3 tbsp mashed avocado
- 1 tsp lime juice
- Dash of garlic powder, to taste
- Dash of chili powder, to taste
- Dash of salt, to taste
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- Combine the lime juice, garlic powder, ground cumin, chili powder, and salt in a shallow dish. Add the fish, turning to coat both sides. Let marinade in the refrigerator for at least 5 minutes.
- Combine all of the ingredients for the avocado cream in a small bowl and refrigerate until ready to serve.
- Cook fish in a non-stick skillet sprayed with cooking spray over medium heat for about 5 minutes, flip and cook an additional 3 or 4 minutes or until the fish is cooked through.
- While the fish is cooking heat a small non-stick skillet over medium heat and warm tortillas about a minute or so on each side. (I warm them one at a time, spraying both sides with cooking spray, this helps them not be too dry.) You could also wrap them in aluminum foil and place them in a warm oven.
- Spread your tortillas with avocado cream. Break fish in small pieces and divide among the tortillas. Top with cabbage and tomatoes.
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