MAKES: 8 servings TESTED BY: Sarah B.
HEALTHIER FISH TACOS
TASTING COMMENTS:
Skillet-cooking seasoned fish instead of battering and frying it—and making a few ingredient swaps—cuts the calorie count for these lightened-up tacos by half and the fat by more than 75 percent.—SB
Prep: 50 minutes stand: 20 minutes
- 1½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1½ lb. fresh or frozen tilapia, cod, grouper, or halibut fillets
- 2 Tbsp. vegetable oil
- 8 6-inch corn tortillas or 7-inch flour tortillas, warmed
- 1½ cups broccoli slaw mix
- 1 recipe Fruit Salsa
- Plain Greek yogurt
1. In a small bowl stir together chili powder, salt, and pepper. Sprinkle both sides of each fish fillet with the chili powder mixture.
2. In a large skillet heat oil over medium heat. Add half of the fish fillets to the hot oil. Fry fish 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Remove from skillet; keep warm.
3. Cook the remaining fish fillets, adding a little more oil if necessary. Use a fork to break fish into small pieces.
4. Divide fish among tortillas. Top with broccoli slaw mix, Fruit Salsa, and yogurt.
Fruit Salsa In a medium bowl stir together 1½ cups finely chopped fresh pineapple or mango; ½ to 1 canned chipotle chile pepper in adobo sauce, finely chopped (see tip); 2 Tbsp. snipped fresh cilantro; 1 Tbsp. honey; 1 tsp. lime zest or lemon zest; and 1 Tbsp. lime juice or lemon juice.
per serving: 212 cal., 6 g fat (1 g sat. fat), 43 mg chol., 169 mg sodium, 20 g carb., 2 g fiber, 6 g sugars, 20 g pro.
