The raspberry-pineapple salsa and yogurt-lime cream sauce are what make these fish tacos rise above the rest.
- 3 limes
- 2 tablespoons canola oil, divided
- 2 teaspoons chili powder
- ½ teaspoon salt , divided
- ¼ teaspoon ground pepper, divided
- 1 pound tilapia, flounder or cod fillets, thawed if frozen
- 1 cup fresh raspberries
- 1 cup cubed fresh pineapple ( ½-inch)
- 2 tablespoons thinly sliced green onion
- ½-1 jalapeño pepper, halved, seeded (if desired) and finely chopped
- ½ cup nonfat plain Greek yogurt
- 8 (6 inch) corn tortillas, warmed
- 1 cup finely shredded green cabbage
- ¼ cup fresh cilantro leaves
- Lime wedges (optional)
Prep 45 m Ready In 45 m
- Grate 1 tsp. zest and squeeze 5 Tbsp. juice from limes. Combine 2 Tbsp. of the juice, 1 Tbsp. oil, chili powder, ¼ tsp. salt and ⅛ tsp. pepper in a small bowl.
- Place fish in a sealable plastic bag set in a shallow dish. Pour in the lime mixture, seal and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, combine raspberries, pineapple, green onion, jalapeno, the lime zest, 1 Tbsp. lime juice and the remaining 1 Tbsp. oil, ¼ tsp. salt and ⅛ tsp. pepper in a medium bowl. Combine yogurt and the remaining 2 Tbsp. lime juice in a small bowl.
- Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add the fish (discard marinade) and cook, turning once, until it flakes easily, 4 to 6 minutes.
- Break the fish into bite-size pieces with a fork. Serve in tortillas topped with cabbage, the salsa, the yogurt mixture and cilantro, with lime wedges on the side, if desired.
Serving size: 2 tacos each
Per serving: 337 calories; 11 g fat(1 g sat); 7 g fiber; 34 g carbohydrates; 29 g protein; 57mg cholesterol; 9 g sugars; 413 mg sodium;
Carbohydrate Servings: 2½
Exchanges: 3½ lean protein, 1½ starch, 1 fat, ½ fruit(source: http://www.eatingwell.com/recipe/263967/raspberry-pineapple-fish-tacos/)