HEALTHY AND EASY FISH TACOS

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HEALTHY AND EASY FISH TAC🌮S 🍽
Show More HEALTHY AND EASY FISH TAC🌮S 🍽
fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Also, don’t forget to make a batch my of My Favorite Weight-loss Snack & Toppings (the video link is down below).

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🌮My Favorite Weight-loss Snack & Toppings

📹 https://youtu.be/U1oGNoWCNdY

Fish is rich in protein and heart-healthy omega-3 fatty acids, so try these 24 great ... No need for cheese when these tacos contain creamy avocados and low-fat sour. In addition, consuming this meat improves the vision, mood, and sleeping patterns! Generally speaking, all fish types good for you, but the fatty types like tuna, trout, salmon, sardines, and mackerel are considered the healthiest when swapping out your regular way of making Fish high-calorie tacos.

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🍋🌮🍋 INGREDIENTS 🍋🌮🍋

1 pound firm white fish, such as tilapia, snapper, cod, mahi-mahi, salmon or catfish

2 medium limes, halved

1 medium garlic clove, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon chili powder, parsley, cayenne pepper, and pepper paprika (if you love spicy food, like I do add these extra spicy herbs of your choice. But do keep in mind they hold no calories and sodium).

2 tablespoons Olive oil, plus more for oiling the grill grates

1/4 teaspoon Kosher salt Freshly ground black pepper for those who do love salt

1/2 small head of green or red cabbage (about 14 ounces (or you can opt for the prepackaged slice bags in the vegetable isles), cored and thinly sliced

1/2 medium red onion, thinly sliced (or you can opt for the prepackaged slice bags in the vegetable isles)

1/4 cup coarsely chopped fresh cilantro

6 to 8 soft (6-inch) corn tortillas

🌮🌮🌮 INSTRUCTIONS 🌮🌮🌮

1). Place the fish in a baking dish and squeeze a lime half over it.

Add the garlic, cumin, chili powder, and other non-calorie herbs of your choosing

1 tablespoon of the oil.

Season with salt and pepper and turn the fish in the marinade until evenly coated.

Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

2). Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it (or you can opt for the slice cabbage package).

Drizzle with the remaining 1 tablespoon oil, season with lemon pepper, and toss to combine.

Taste and add more salt and pepper if necessary; set aside.

3). Warm the tortillas by heating a medium frying pan over medium-high heat.

Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.

Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

4). Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot.

Remove the fish from the marinade and place on the grill.

5). Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes.

Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

6). Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Sliced avocado, for garnish (optional) Guacamole, for garnish (optional check out my toppings of choice video link)

Salsa, low sodium Hot sauce, low-fat Sour cream for garnish (optional)

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