I realize a big part of maintaining a healthy diet is getting a meal on the table lickety split.
Lots of you out there are busy working professionals, moms, students and if I’m going to keep it real, normal people who don’t spend their free time chopping, sautéing, plating and documenting the whole process on a blog with photos. (but if you do, let’s be friends!)
This recipe for fish tacos is all about getting a fabulous meal on the table in no time. These aren’t your standard Old El Paso tacos of yesteryear either. Fresh mango salsa and satisfyingly crunchy slaw combine to elevate this simple weeknight meal to one that is dinner party worthy.
- 1 to 1.5lb fresh tilapia
- 1 teaspoon chili powder
- salt and pepper
- pre-packed cabbage slaw
- 1 medium mango (peeled and cubed)
- 1 jalepeno (seeded and minced)
- 3 tablespoons red onion (minced)
- the zest and juice from 1 lime (divided)
- 3 tablespoons mayonnaise
- 3 tablespoons plain low fat yogurt
- small whole wheat or corn tortillas
- 1 tablespoon fresh parsley or cilantro (finely chopped)
Using a non-stick skillet without oil and half yogurt half mayonnaise for the dressing lightens this dish up.
||Combine the mango, jalepeno, red onion, parsley, 2 tsp lime juice, parsley or cilantro and set aside |
||Combine mayonnaise, yogurt, lime zest and the remainder of the lime juice in a small bowl and whisk together until incorporated |
||Sprinkle half the chili power, and a pinch of salt and fresh ground pepper over 1 side of the tilapia fillets. In a non-stick skillet over medium heat, place fish seasoned side down and season the other side. |
Cook for 3 minutes each side, or until the thickest part of the fish is firm to touch.
||Wrap tortillas in paper towels and microwave for 10-15 second until warm |
||Layer the cabbage, fish, salsa in a tortilla and drizzle with the yogurt-lime dressing |
Delicious. Quick. Healthy. GORGEOUS.
Can’t beat that!