Fish tacos make a great summer comfort food – and best of all, they’re healthy! Enjoy this mouthwatering recipe filled with fresh, nourishing ingredients that are as good for your body as they taste!
Ingredients
Tacos
- ½ pound Green Cabbage, Fresh, Grated
- 1/3 cup Low Fat Mayonnaise
- 2 tbsp. Fresh Lime Juice
- ¼ cup Cilantro Leaves, Fresh, Minced
- Six 6” Yellow Corn Tortillas
- ¼ tsp. Salt
- Dash Ground White Pepper
- ½ tsp. Chili Powder
- ½ tsp. Ground Cumin
- 12 oz. Cod Loin, Raw, 2 oz. portions
Salsa Verde
- ¼ cup Chicken Stock
- 4-5 Tomatillos, Fresh, Diced
- 1 tsp. Garlic, Fresh, Minced
- ½ Serrano Pepper, Fresh, Seeded & Minced
- 1 tsp. Sugar
- ¼ cup Cilantro Leaves, Fresh, Chopped
- 1 tbsp. Fresh Lime Juice
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ tsp. Grated Fresh Lime Peel
Directions
- Mix all ingredients together for the Salsa Verde. Blend until smooth. Keep refrigerated if prepared the day before.
- Shred cabbage.
- Combine mayonnaise, lime juice and cilantro. Mix thoroughly. Keep refrigerated.
- Bake tortillas in a 250o oven for 10 minutes until warm.
- Combine salt, white pepper, chili powder, and cumin for seasoning mixture.
- Lightly coat fish with seasoning mixture. Bake in a 350o oven for 10 to 15 minutes or until golden brown and minimum temperature is 145o.
- To build tacos, place 2 oz. fish in the center of each tortilla. Add 1 tbsp cilantro mayonnaise over the fish. Top with 1 ½ oz shredded cabbage. Fold. Top with 1 oz. salsa.
Nutritional Info
A serving is 1 taco with 1 oz. salsa. Each serving contains 143 calories, 12.8 g carbohydrates, 2.3 g dietary fiber, 9 g protein, 4.8 g fat, 222 mg sodium.
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