Who doesn’t love tacos? After all, tacos are the new burritos. Burritos are so 2012, eh? Tacos are loved by all because they are the perfect handheld transportation system for spicy Mexican ingredients!
I have personally been addicted to spicy fish tacos for the past year. I see them popping up on menus all over town. Fish tacos with mango salsas, and fish tacos with pineapple salsa. Yum! I decided to make my own healthier version of the fish taco! Instead of deep-fried fish, we have gone the pan-fried route (you can also do baked and out-health me!). Instead of the questionable mix of lettuce and tomatoes, we have a broccoli slaw. And finally, the fatty mayo-based fish sauce has been voted off the island by a delicious yogurt-based concoction that kicks any spicy sauce’s booty!
Serving: 8 tacos (enough for leftovers, yay!)
Marinade:
- 3 tbl sp grapeseed oil (substitute: coconut or olive oil)
- 2 tbl sp white wine vinegar
- 2-3 tbl sp fresh lime juice
- 1 tsp honey
- 3 cloves garlic
- 1/2 tsp cumin
- ground pepper and sea salt to taste
- 1/2 tsp cayenne pepper
Spicy Yogurt Lime Dressing:
- 1 cup Greek or plain, unsweetened yogurt
- 2 tbl sp fresh lime juice
- 1 jalapeno pepper (or a scotch bonnet if you can handle it!)
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- Handful of chopped cilantro
- 1 tbl sp of salsa (I like Neal Brothers Organic Habenero Salsa)
- ground pepper and sea salt to taste
Main Ingredients:
- 3-4 fillets of a white fish like tilapia or cod, cut into large chunks
- 8-10 small corn tortillas (I had to use whole wheat as they had run out at the grocery store, but organic corn tortillas work best with the recipe and are gluten free!)
- 1 cup chopped cilantro
- 1 small cabbage or broccoli slaw (can get this at your local grocery stores next to the salad mixes)
Directions:
1. Whisk together all the marinade ingredients, rub with love all over your fish fillets and let sit in the fridge for at least an hour (overnight is best!)
2. To make the awesomely-delicious-yet-low-calorie dressing, combine all the ingredients in your blender and pulverize for 20-30 seconds until well-blended and consistent
3. Pan fry fish fillets on low-medium heat on both sides with a little grapeseed oil OR you can BBQ them on an outdoor grill (don’t blast them on a super high temperature, that will increase the carcinogens). Fish should be tender and flaky (7-9 mins approx.)
4. Heat tortilla shells on a flat pan for 10 secs on each side
5. Assemble tacos with fish, slaw and spicy dressing on top
6. Optional: add a little shredded cheese on top
This is the perfect party recipe (just double or triple the servings). So put on a sombrero and invite over some friends for a taco party!
