You can’t beat sharing fish tacos with friends, can you!
I’ve said it before, and I’ll say it again. I’m blessed to have some really great friends in my life. Sandi is one of those people. She’s this tiny blonde person with a great sense of humor, who loves to cook as much as I do. I call her “Minnie Mouse” because she’s just so cute!
Sandi found this easy taco recipe in Eating Light Magazine. She said her hubby, Tom, is “not a fish taco fan, but believe it or not, he really liked these!!” With that endorsement, I had to try them!
We don’t often use corn tortillas in our house, mostly whole wheat. Taking a tip from my friend, Carol, I put a steamer basket in a sauce pan with a little bit of water and placed the corn tortillas on the steamer basket to heat them through. She said that way they wouldn’t fall apart. Of course, I had to prove Carol’s theory, so I microwaved one, and yes, it immediately fell apart. Good thing I hadn’t filled it yet!
What a simple, crunchy, flavorful meal that didn’t require a lot of work to put together. Perfect for a week night! Happy cooking!
- 2 cups shredded cabbage
- 3 Tbsp lime juice
- 1/3 cup cilantro
- 2 tsp olive oil
- 1 tsp chili powder
- 1 1/4 lb halibut or mahi-mahi fillets (Sandi used tilapia, I used cod)
- 8 corn tortillas, warmed
- 1 avocado, diced
- Light sour cream and salsa
- 1. Toss cabbage and 1 Tbsp lime juice together in a bowl. Mix remaining lime juice, 1 Tbsp cilantro, the oil and chili powder in a pie plate.
- Add fish and marinate 10 minutes turning once. ( I seasoned fish with salt)
- 2. Coat outdoor grill or stovetop grill pan. Add fish and cook through (turning once). Remove to plate and break fish into chunks.
- 3. Fill tortilla's with cabbage, fish, avocado and remaining cilantro. Top with light sour cream and salsa if desired.
Cod is low in saturated fat, and a good source of vitamin D, niacin, vitamin B6, vitamin B12 and potassium. It is also a source of protein, phosphorus and selenium. Cod assists cardiovascular health due to its blood-thinning omega-3 fatty acids. Cabbage is an excellent source of vitamin C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and improves gastrointestinal health.
Per serving: 382 cal, 34 g pro, 31 g car, 6 g fiber, 14 g fat (2 gram sat fat), 33% cal from fat, 45 mg chol, 183 mg sodium, Weight Watchers PointsPlus 9 Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.