It’s almost May…
In New York, like many places around the world, that means tequila, limes, and avocados are flying off the shelves in preparation for Cinco De Mayo. I got inspired by all the events and hype surrounding the holiday this past week. I mean–who doesn’t love Mexican food?!
Queso dip…
Enchilada sauce…
Chips and salsa…
Chimichangas…
Nachos…
Margaritas…
It’s a shame we don’t give Mexican food this much press the other 364 days of the year. Although, it’s probably good news for my waistline that we only dedicate the one day. Let’s face it–if you’re trying to eat healthy at a Mexican restaurant, you get left with a salad–hold that oversized fried tortilla chip it’s housed in please!
So even though I splurge on this holiday, I’m stuck the rest of the year trying to find healthy alternatives to the deliciousness that is the Mexican culture. I’ve found that a lot of fish taco recipes are fried, which is just unnecessary! As long as you can pair the fish with good seasonings and sauces, you can easily forego the extra calories the oil and batter will add.
Yields: 6 tacos
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Ingredients:
4 oz shredded cabbage
3 scallions, sliced
4 tbsp lime juice, reserve 1 tbsp for cooking the fish
1/2 cup fat free sour cream
1/2 avocado
6 soft taco sized tortillas
10 shrimp
1 tilapia filet
Toppings:
1/2 avocado, sliced
1/2 tomato, diced
1/4 onion, diced
1/4 cup salsa
1/4 cup shredded cheddar cheese
- Mix sour cream and 3 tbsp of lime juice together. With a fork, mash 1/2 avocado into mixture until relatively smooth.
- Reserve 2/3 of this mixture in a small bowl for serving.
- Add cabbage and scallions to the remainder of sour cream/avocado mixture until slaw is coated.
- Add 1 tbsp lime juice to pan and cook tilapia and shrimp over medium heat. Cover and cook ~3-5 minutes until done.
- Roughly chop shrimp and tilapia. Combine together.
- Place fish and slaw in warmed tortilla and drizzle with remaining avocado sauce, sliced avocados, tomato, onion, cheese, and salsa.
The Cook’s 2 cents
- I use the prepackaged coleslaw mix for the cabbage. It comes with carrots, green cabbage, and red cabbage. You can find it in the bagged lettuce section of the produce aisle in the grocery store. This way you don’t waste a whole head of cabbage.
- I like to warm the tortilla in a pan on low heat with a little nonstick spray. It makes them almost resemble the crispiness of the a hard taco. However, warming them in the microwave just prior to adding your toppings works too.
- A nice side to this dish is corn on the cob topped with shredded parmesan cheese! Yum!
Happy Cinco De Mayo!
Nutrition Facts:
Serving size: 1 taco Servings per recipe: 6 tacos
Calories: 259 Fat: 9g Sodium: 607mg Carbs: 32g Fiber: 4g Sugars: 5g Protein :15g
