“These fish tacos are the reel deal.”
Skinny Fish Tacos
Today, tacos are the Tex-Mex equivalent of the hot dog or hamburger only a lot tastier and much healthier.
Fish tacos are best enjoyed when served as an interactive meal. Prepare the fish and the tortillas and then lay out all the possible fillers and let your guests make their own.
Prepping the core ingredients is quick and easy. I usually grill the fish as whole fillets on the flat top gas grill which takes about 3 minutes per side. My crowd prefers their tortillas soft so I steam them using a tortilla warmer in the microwave (about 35 seconds). If you prefer your tortillas crisp then they should be cooked alongside the fish on the flat top grill.
Fillers or stuffers for the tacos can either make or break the meal. Freshness is a must! The standard sauces are Tex-Mex salsa and sour cream. Enhance this with cilantro lime crema, mango salsa, and/or avocado crema. For the greens I prefer chopped cilantro, but include chopped lettuce as well as shredded green or red cabbage. For a little added color and taste, provide chopped tomatoes and whole kernel corn and chopped avocado and maybe some chopped pineapple. Use the cheese of your choice and include shredded Mexican blend (reduced fat), white Mexican crumbled cheese (Cotija), Feta and even provolone are good. For the heat lovers (this doesn’t include me), provide some sliced jalapeños, onions, chili peppers, and hot sauce.
“Buen Provecho!”
Ingredients
Instructions
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Assemble all of the necessary ingredients, condiments, fillers/stuffings, sauces, etc.
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Season the fish fillets on both sides and place them on the flat top grill in a splash of cooking oil (I use avocado oil). Cook the fish on each side for 3 to 5 minutes until they brown well and become flaky. Remove the fish to a metal plate and set aside on the warming zone of the flat top grill.
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Prepare the tortillas by either steaming them in the microwave or browning them on the flat top grill.
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Using a fork or spatula, break the fish fillets up into small pieces.
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Move the metal plates with the warm fish and tortillas close to the items described in Step 1 and commence building your taco(s). “Buen Provecho!”
Serving Size 1 taco
Servings 9
- Amount Per Serving
- Calories 158kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 20mg7%
- Sodium 322mg14%
- Potassium 101mg3%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredients listed for this recipe are just the basics and this is what's reflected in the nutritional info. No doubt you will wish to include additional ingredients such as sour cream, salsa, tomatoes, pineapple chunks, etc. but remember, these additions may change the nutritional values to the point that you can no longer label this a "skinny" taco!
If you can't or prefer not to use Tilapia, then consider any skinless, white fish such as catfish, cod, flounder or whiting.
It is fun but often time-consuming to make your own sauces and condiments. There are now many affordable and low-cal choices available at the grocery store. A good example is Cilantro Avocado Yogurt Dressing & Dip made by Bolthouse Farms; it has only 40kcals per 2 tbsps.
Don't worry if you don't have a flat top grill; simply use a large cast-iron skillet on your stovetop to achieve the same results!