These delicious fish tacos with a low-fat homemade cilantro sauce are a tasty Mexican-style treat. You can make the sauce in advance to save time and keep it in the refrigerator until you’re ready to use it.
Per Serving | Calories: 199.62 | Fat: 3.9 g | Protein: 35.57 g | Sodium: 342 mg | Fiber: 1.399 g | Carbohydrates: 3.8 g | Sugar: 1.5 g
INGREDIENTS | SERVES 4
1/4 cup sliced green onions
1/4 cup chopped cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
1 tablespoon olive oil
8 corn tortillas
2 cups shredded cabbage
1. Preheat oven to 425°F.
2. To make the sauce, combine green onions, cilantro, mayonnaise, sour cream, lime juice, salt, and fresh garlic in a small bowl and mix well.
3. Combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a separate small bowl. Season both sides of each fillet with this mix.
4. Place seasoned fish on a lightly oiled baking sheet and cook 8–9 minutes, until fish flakes easily. Remove from oven.
5. Using a fork, break the fish into pieces to form the taco filling.
6. Heat corn tortillas according to package directions. Prepare the tacos by layering sauce, fish, and shredded cabbage in the tortillas.
Choose Your Fish
There’s a wide variety of fish to choose from, all with their own unique flavors and nutritional profiles. If you’re used to sticking with the basics, like tilapia and tuna, try some of the other options available at your local store. Red snapper, cod, Chilean sea bass, or any of the other fish you may find are excellent to try in this recipe.