[2 recipes for] Fish Tacos

Clean Eating Fish Tacos

Ingredients:

8 oz. of fish (trout, salmon, tilapia, halibut, cod or shrimp)
1 tbsp. cumin
1 tbsp. chili powder
4 small, whole grain tortillas
1/2 cup grated cucumber
1/2 cup grated carrots
1/2 cup chopped napa cabbage
1/2 cup chopped cilantro, fresh
1 cup non-fat greek yogurt
1-1/2 tbsp. lime juice
Chili powder to taste
4 clean tortillas (I used this recipe for clean tortillas, but you can buy them too.)

Directions:

1 - Rub 1 large fish fillet with cumin and chili powder.

2 - Cook in pan sprayed with olive oil.

3 – While the fish is cooking, grate the carrots and cucumber, and chop the cabbage and cilantro. Set aside.

4 - Break fish into small pieces and divide into 4 small whole grain tortillas.

5 – Make the sauce by mixing the yogurt with the lime juice and chili powder.

6 – Top each taco with yogurt sauce.

7 – Sprinkle on the cucumber, cabbage and carrots. Top off with the cilantro.

Enjoy! Another win for the Gracious Pantry!

--- recipe 2 ---

Garlic Lime Fish Tacos
makes 4 tacos

1 lb fresh fish, i used mahi mahi
2 limes, zested and juiced
4 cloves garlic, minced
2 tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
7 oz pre-shredded slaw mix
whole wheat soft tortillas
baby spinach

in a shallow dish, whisk together lime zest, lime juice, garlic, olive oil, salt, and pepper. pour half of lime mixture into a large plastic container and set aside. place fish into shallow dish and turn over several times to coat in marinade. let sit in fridge for 15 minutes, turning once after 8 minutes.

meanwhile, add shredded slaw mix to lime mixture in plastic container. shake well to coat and store in fridge.

heat large skillet over medium-high heat and sear fish on both sides until just cooked through (about 3 minutes per side) and starting to flake. remove from heat.

to assemble tacos, spread spinach onto tortilla, spoon slaw onto spinach, place fish on top of slaw. wrap up & enjoy!