If eating seafood twice a week for health benefits is on your resolution list, try these tasty fish tacos. They come together easily, use a mild fish that the family will like, and the familiar taco will make it easy to please. Check out the veggie toppings too – it’s a simple way to make sure some vegetables get into the meal. Look for taco shells made with whole grains and/or fiber, or use soft shell for less fat. No taco shells at home? No problem – try it as a salad and serve extra salsa for an awesome dressing without too many calories!
Prep Time: 40 minutes
Cook Time: 10 minutes
Amount: 6 servings
Tips & Suggestions: Fish should not be marinated more than 30 minutes, as the acid in the lime juice will start to break down the fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.
16 ounces tilapia fillets
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup chopped fresh cilantro
1 tablespoon lime zest
2 teaspoons adobe sauce
1 teaspoon salt
12 corn taco shells
1-2 cups chopped iceberg lettuce
1 medium tomato, seeded, diced
1 medium cucumber, seeded, diced
1/2 cup crumbled cotija (or your favorite shredded) cheese
- Chipotle-Lime Sauce (below)
In small bowl, combine 1/2 cup light sour cream, 1 1/2 teaspoons minced Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime zest.
Refrigerate, covered, several hours to blend flavors.
Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can be found in the ethnic section of most grocery stores. You can substitute other cheeses if you wish, too – goat cheese, or your favorite shreds would work great.
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