We are in the full swing of summer and when the temps are high, I certainly do not like to eat a meal that is heavy. One of my all-time favorite dishes to fix in the summer is fish tacos. I live in Florida so whenever I can get my hands on seasonal fresh Mahi or Grouper I will use these to make my tacos. I guarantee that you are going to love these tacos because not only are they healthy, they are super delicious. Don’t skip the best fish taco sauce – it’s irresistible with garlic-lime crema. And, if you want to spice it up a bit add some Sriracha sauce.
HEALTHY FISH TACOS AND SAUCE
Makes 12 servings
Whole Grain Tortillas
1 ½ lb of seasoned plump fish like Grouper or Mahi
½ tsp ground cumin
½ tsp cayenne pepper
1 tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp butter
Fish Taco Toppings:
½ small purple cabbage (you can also buy the premade coleslaw in the bag)
2 medium avocado sliced
2 Roma tomatoes diced
½ diced red onion
½ bunch cilantro longer stems removed
1 cup of Cotija cheese, grated
1 lime cut into 8 wedges to serve
Fish Taco Sauce:
½ cup Greek yogurt
1/3 cup Primal Kitchen Avocado Mayo
2 tbsp lime juice from 1 medium lime
1 tsp garlic powder
Line large baking sheet with parchment. In a small dish, combine seasonings: ½ tsp cumin, ½ tsp cayenne pepper, 1 tsp salt and ¼ tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
Lightly drizzle fish with olive oil and bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes in the end, if desired.
Combine all fish taco sauce ingredients in a medium bowl and whisk until well blended.
To serve tacos, toast quickly the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble, start with pieces of fish, then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome fish taco sauce! Serve with a lime wedge to squeeze over tacos.
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