Recipes

Skinny Fish Tacos with Cilantro Lime Crema

Olé! These skinny fish tacos will make you assert HOORAY!😋 They’re mild on energy, and BIG on taste…and the exceptional element?…They’re HEALTHY!

Skinny Fish Tacos with Cilantro Lime Crema
Skinny Fish Tacos with Cilantro Lime Crema

For the Cilantro Lime Crema

  1. 1/2 cup nonfat Greek yogurt
  2. 3 tablespoons finely chopped cilantro
  3. juice from 1 lime

For the Cabbage Slaw

  1. 1 1/2 cups shredded red cabbage
  2. 1/2 cup cilantro, loosely packed
  3. 2 tablespoons balsamic vinegar
  4. 1 teaspoon raw honey
  5. juice from 1 lime

For the Fish

  1. 2 tablespoons olive oil
  2. 1 pound white fish fillets (I used tilapia)
  3. 1 tablespoon cajun seasoning
  4. 2 teaspoons chili powder
  5. 1/4 teaspoon ground cumin
  6. salt & pepper to taste

Extras & Toppings

  1. 8 Ezekiel or sprouted corn tortillas
  2. 1/4 cup guacamole
  3. 1/4 cup pico de gallo

For the Cilantro Lime Crema

  1. Mix all ingredients in a small bowl until smooth. Spoon the mixture into a plastic baggy and cut a 1/4 inch from the corner to make a piping bag. Set aside.

For the Cabbage Slaw

  1. Mix all ingredients together in a medium bowl and set aside.

For the Fish

  1. Heat olive oil in a nonstick skillet over medium heat.
  2. Season each side of the fillets and carefully lay the fillets in the hot skillet.
  3. Allow each side of the fish to blacken, about 3-5 minutes.
  4. Once the fish is cooked through and flakes easily with a fork, remove from heat and place on a plate.
  5. Using two forks, gently pull the fillets apart to shred.

To assemble

  1. Arrange fish, cabbage, pico de gallo, guacamole in each tortilla and drizzle with Cilantro Lime Crema. Enjoy! 🙂
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