Light Fish Tacos
The internet (Pinterest) has brought me a lot of great fish taco recipes over the years, but most of them have fried fish inside. Fried cod, Tilapia, pretty much any kind of fried white fish. I’ve been wanting a healthier option, so altered a couple recipes to come up with this. I cannot explain how flavorful this fish is when seasoned well. Just season the Tilapia and bake – the secret to baking it well is pre-heating your pan along with the oven, so by the time you put the seasoned fish down it goes right onto a searing hot pan. Crispy seasoned edges and flaky inside.
My other secret to seasoning this well is using the Chili Lime seasoning from Trader Joes. It has such a great chili flavor with a kick of lime. And for those of you who don’t have a Trader Joes nearby – don’t worry Amazon has you covered! Thank goodness for Amazon. Click here to buy online. I also used a little of this McCormick Chipotle seasoning and it was the perfect mix with the Chili Lime. Just trust me on these seasonings. My husband and I couldn’t stop snacking on the fish alone it was so good.
Light Fish Tacos
- 4 whole tilapia fillets about 1½- 2 pounds
- 2-3 tsp McCormick Chipotle Seasoning
- 2- 3 tsp Trader Joes Chili Lime Seasoning
- 1 avocado peeled and pitted
- 1/4 c. greek yogurt
- 1/4 c. mayo
- 1 tablespoons chopped cilantro leaves plus more for garnish
- 3 limes quartered
- Kosher salt
- 2 cups shredded cabbage
- 8 small corn tortillas pan seared
- Cooking spray
- ¼ cup vegetable oil
Preheat the oven to 425F and put baking sheet in the oven to heat along with the oven.
Lightly pat dry tilapia filets and season both sides and the edges generously with the chipotle seasoning, chili lime seasoning, and a little sprinkle of salt on each filet.
Prepare the avocado sauce by adding the greek yogurt, mayo, avocado, cilantro, juice of 1 lime and a couple pinches of kosher salt to a food processor or a small bowl and process or mash until smooth. Add more lime juice and kosher salt to taste. Set aside.
In a medium size bowl, toss the cabbage with the juice of 1 lime and a sprinkling of kosher salt and set aside.
Once the oven has come to temperature, spray the hot sheet pan with cooking spray and place the seasoned fish on the baking sheet and lightly mist with oil or cooking spray. Cook the fish until they are opaque and easily flake with a fork, about 12-15 minutes.
Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium high heat. Add the tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas.
To assemble the tacos, layer two tortillas together and place some slaw in the bottom of the tortilla with a few chunks of the fish. Drizzle the avocado sauce and sprinkle with additional cilantro and a squeeze of lime, and serve.