Time to get back into healthy eating! It’s gone back to being pretty hot here in So Cal, so I’ve been thinking back to the good ol’ summer days and cooking up some fresh and light meals. Oh believe me, I’m anxious for the Fall and sharing more cozy meals, but whew we need some more rain and overcast days around here! Until then, here’s a delicious recipe for a grilled fish taco and light cilantro crema. Enjoy this along with our healthy Roasted Corn Salad as a side!
Health tips: Low fat, anti-inflammatory, heart healthy, low carb, diabetes friendly
Ingredients (4 servings)
Fish Ingredients (Tip: This is a Cajun-style seasoning you could make a lot of and store for later. It would also taste delicious with shrimp!)
- 1 lb. white fish fillets, about four 4 oz. fillets (I used Yellowtail, but you can use anything your heart desires, Cod, Halibut, Tilapia, etc…)
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½-1 teaspoon salt, based on sodium intake
- 1/4-1/2 teaspoon chipotle chili pepper or cayenne pepper, to taste
- Olive oil
Cilantro Crema Ingredients
- 1/4 cup non-fat yogurt
- 1/4 cup light mayonnaise
- 1/2 teaspoon hot sauce, to taste (i.e. Tapatio, Chipotle Adobo Sauce, Sriracha, Frank’s, etc…). Start off with this small amount and add more if desired.
- 1/4 cup cilantro
- 1 teaspoon lime zest (About 1 lime)
- 2 teaspoons lime juice (About 1 lime)
- 1 clove of garlic, chopped
- 1 stalk of green onion, chopped
- Salt, optional
- Corn tortillas (About 8 tortillas, 2 tacos per person)
- Cabbage, green and/or red, sliced
- Pico de gallo: tomatoes, cilantro, onions, jalapeno, lime juice
- Queso fresco
- More lime juice
- Mix together fish seasoning, paprika, brown sugar, garlic powder, dried oregano, dried thyme, onion powder, cumin, salt and chipotle pepper.
- Pat fish dry with paper towels and liberally dry rub both sides with seasoning mixture.
- Heat olive oil in a medium saute pan or iron skillet (iron skillet will work best). Cook about 4-5 minutes on each side until blackened and crusty on the outside, and flaky inside. Watch carefully and be careful not to overcook.
- In the meantime, blend all the crema ingredients in a small blender, like a Magic Bullet or food processor. Add a bit of salt if desired. If you’re watching your sodium, it’s still tasty without salt. Set aside in fridge to cool.
- When the fish is done cooking, remove from heat and set aside.
- Warm tortillas on your stove top until slightly browned. I only use 1 tortilla per taco so it’s not so thick, and you can better taste the fish and fillings inside.
- Break fish into medium pieces. 1 fish fillet per person, makes about 2 tacos per person.
- Set cabbage and pico de gallo on bottom of tortilla and top with some crema. Put fish on top with more pico de gallo, crema and queso fresco over it. Squeeze more lime juice over top, if you like it really limey. Enjoy!