I have been on a fish taco kick for almost a month now, and I don’t think I’m going to stop anytime soon! I just love them! My “recent” fish taco “trip” was so good that I went back the next day and of course, again the day after that. I look for them everywhere I go. But the one that I prefer is way too fatty; they add tons of cheese and this wonderful chipotle sauce, but too much of it. Because I don’t eat fatty foods on a regular basis, I have difficulty digesting them. So I do what I always do, I make my own! I take what I like the best and let go of the unwanted.
I love spicy food and as you all know by now. I add spices to everything because of their anti-oxidant and anti-inflammatory power. So now I eat “Super Tacos”, because they are good for me, they satisfy my taste buds, and I don’t mind eating them every day.
Super Healthy Fish Tacos
Makes 8 small tacos
8 - 6” Flour tortillas (or whole wheat)
1 lb - Raw fish (salmon, tilapia, grouper, white fish)
½-1 c - Shredded red or green cabbage
1 - Avocado cut into wedges
1 c - Fat free sour cream
1-2 tsp - Blackened seasoning
½ tsp - Cumin
½-1 tsp - Chipotle powder (or chopped/canned) to taste
1 tsp - Turmeric
Season fish on both sides with the blackened seasoning and cumin. You can also use curry powder or turmeric if you’d like. If you prefer milder flavors, use a lemon pepper or Old Bay seasoning. Cover fish and put back in the fridge until ready to cook.
Meanwhile, mix the chipotle and turmeric into the sour cream and set aside. Adjust the amount of chipotle depending on your “heat” tolerance. Slice avocado into wedges and drizzle lemon juice over to avoid browning.
Pan-fry the fish over medium heat in a little olive oil or cook under the broiler until cooked through. As a general rule, estimate about 10 minutes per inch of thickness. Loosely roll the tortillas in paper towel and microwave for about 20 seconds in two separate batches. Divide cooked fish into 8 portions and assemble tacos. Place fish in middle of warm tortillas; top with 2 tablespoons of chipotle sour cream, avocado and cabbage.
There you have it! Serve with lime wedges and more shredded cabbage mixed with a nice vinaigrette. Feel free to adjust the seasonings to make it your own based on your personal preferences. But be sure to add spices, herbs, colorful vegetables and healthy fats to make it a healthy option.
Enjoy!
- Josee
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