I’m not exactly sure where “Taco Tuesdays” came from, but I do know it’s a great idea! Every Tuesday, friends gather to eat tacos and perhaps enjoy a few margaritas and beers. What’s not like to about that? I learned about Taco Tuesday from some of my Twitter followers who participate almost weekly. I recently got a request from one of them for a taco recipe. She was getting bored with the standard beef and chicken filling, so I decided to write and share my fish taco recipe for people like her, who are looking to try something different.
Not only is this recipe a nice change from the standard taco fare, it is also healthy and really affordable. To make the slaw, I substituted Greek yogurt for mayonnaise and cut most of the fat. I also used very little oil and a spice rub to flavor the fish instead of deep frying it, which is how fish tacos are typically served. And usually superhealthy dishes like this can be expensive, but I chose tilapia because it is an affordable option. Fresh tilapia fillets are almost always on sale at the seafood counter, or you could go frozen and save even more money.
Overall, this a great taco recipe that is relatively guilt free because it’s easy on your wallet and your waist line. But if you’re looking for a little indulgence for your Taco Tuesday gathering, or any gathering, check out my Seafood Guacamole recipe as well!
Ingredients: (Makes 5-6 tacos)
- 1 6-oz. container plain Greek yogurt (about ¾ cup)
- 1 teaspoon honey
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon fresh lime juice (about ½ a lime)
- 2-3 cups pre-shredded coleslaw mix
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1-2 tablespoons extra virgin olive oil
- 1 lb. tilapia fillets
- 1 package 6- or 8-inch flour tortillas
- Fresh pico de gallo, for topping (recipe follows)
- Lime slices and cilantro for garnish
To make slaw, whisk together yogurt, honey, cilantro, lime and salt and pepper to taste in a bowl. Gently toss in 2-3 cups of the coleslaw mix, adding a little at a time until cabbage has completely been coated in the sauce. Set aside.
Next, set oven broiler to high. Wrap 6-8 tortillas in aluminum foil and place on lower rack in the oven to get warm.
In a small bowl, add the chili powder, cumin, salt, oregano, onion powder, cayenne pepper and black pepper and stir to combine. Place fish filets on a foil lined baking sheet and brush both sides of the fish with the extra virgin olive oil. Then rub both sides of the fish with spice mixture. Broil fish on high for 17-20 minutes, until firm. Remove the fish from the oven, squeeze the juice from half of a lime over the fillets and cut them into 3-4 inch chunks.
Lastly, remove the tortillas from the oven. To build the tacos, place 3-4 pieces of fish on a tortilla. Top with cilantro-lime slaw and some fresh pico de gallo. Serve with a slice of lime and a sprig of cilantro for garnish.
Pico De Gallo
Ingredients: (Makes about 2 cups)
- 5 plum tomatoes, seeded and diced
- ½ cup red or white onion, finely chopped
- 2 tablespoons fresh chopped cilantro
- Juice of ½ lime
- Salt and fresh black pepper, to taste
After you have removed the seeds and diced your tomatoes, add them to a bowl. Add the finely chopped onion and cilantro, and stir to combine. Next, squeeze half a lime over tomatoes and season liberally with salt and freshly cracked black pepper. Give mixture a final stir, cover and refrigerate for at least 30 minutes or overnight. Serve with tortilla chips or as a topping for tacos, quesadillas, burritos, eggs, you name it!
April Wardlaw is a self-taught cook who caters and bakes part-time. For more of her recipes and cooking tips visit her blog and follow her on Twitter: @the_single_cook