These little Baja beauties have become a staple in my family. You know you have a winning recipe when everyone, from the littlest in the household on up, unanimously declares, “Mom’s FISH TACOS,” when posed with my frequent, “well, what should we have for dinner tonight?” question. Selfishly, I love when they choose this oh-so-easy meal because the ingredients are always in my pantry and fridge, and from start to finish, take about 20 minutes from idea to table. The even better part: they’re super healthy and balanced. Each taco has about 285 calories, 30 grams of protein, 23 carbs, 7 grams of fat and 8 grams of fiber. I find these to be a meal in themselves, but if you’re aching for a little more, make some extra cole slaw and eat as a salad on the side.
Erin’s Famous Fish Tacos
4- low-carb tortillas (60 calories, 11 carbs)
4- 3.75 ounce frozen fish fillets (I like talapia or halibut)
3 1/2 cups bagged coleslaw or shredded cabbage
1 small container fat-free plain Greek yogurt (about 1 cup)
1 jar Trader Joe’s Pineapple Salsa
dashes of hot sauce (optional)
Bake frozen fish according to package directions. The frozen fish I buy is lightly seasoned, high in protein and low in fat and carbs. Or, grill fresh fish if you’re so inclined.
While the fish is baking, take a medium bowl and mix the cole slaw/cabbage, 3/4 of the yogurt and 3/4 of the jar of salsa together and stir. Add hot sauce, if desired. Warm the tortillas and place one fish fillet (chopped up) on each tortilla, and portion out the cole slaw salad. Wrap it up and enjoy. Top with a tablespoon of yogurt and salsa if you like.