SERVES 4
A popular roadside snack in Southern California, fish tacos are easy to make and loaded with fiber and nutrients. Top with chopped fresh tomatoes for additional health appeal and color. Feel free to use low-fat mayonnaise and/or yogurt.
½ small red cabbage, shredded (about 2 cups)
½ small green cabbage, shredded (about 2 cups)
¼ cup mayonnaise
¼ cup plain yogurt
1 tablespoon minced chipotle in adobo or chipotle hot sauce
Juice of ½ lime
¼ cup freshly chopped cilantro
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound whitefish, such as cod, halibut, or tilapia fillets
2 tablespoons olive oil
Eight 6-inch flour tortillas
2 cups fresh guacamole, for serving
Hot sauce, for serving
Lime wedges, for serving
In a large bowl, combine the cabbage with the mayonnaise, yogurt, chipotle in adobo, lime juice, and cilantro. Season with the salt and pepper and set aside.
Season the fish with extra black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Cook the fish 2 to 4 minutes per side or until opaque. Flake the fish with a fork.
Heat the tortillas on a grill or in the oven until pliable, about 20 seconds. Spoon into each tortilla the fish, cabbage mixture, and guacamole. Serve immediately with hot sauce and lime wedges.