FOR THE WIN!!! When my hubs says it’s good I know I’ve hit dinner on the head! 👊🏻
I found this recipe on the Beachbody blog and cut it in HALF because there is no way Lacey would eat this. She received “special tacos” LOL.
I, also, added a blue container of shredded cheese. I had planned to add avocado instead but I’m out 😩
Healthy Fish Tacos
Serves: 4 servings
2 Tbsp. low-fat (1%) plain yogurt
3 Tbsp. fresh lime juice, divided use
3 Tbsp. finely chopped cilantro, divided use
1 medium tomato, chopped
½ medium onion, chopped
1 medium jalapeno, seeds and veins removed, chopped (optional)
1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
Sea salt (or Himalayan salt) (to taste; optional)
4 (6-inch) whole wheat tortillas, warm
1 cup shredded cabbage
~Preheat grill or broiler on high.
~To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
~To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
~Season fish with salt if desired.
~Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
~Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; Serve with salsa.