I absolutely love fish tacos, but it took me years to try them because when I was younger, they seemed “odd.” Once I had my first halibut taco, though, it was all over. From there I tried cod, shrimp, salmon and tilapia.
Fish tacos make a nice, healthful change from traditional Mexican fare—a light meal you can feel good about. Want more than one? Double the recipe. These are great with a heaping side of brown rice or quinoa. I like to use my George Foreman grill because the fish always comes out perfectly.
4 4-ounce tilapia fillets
1 medium lime cut into wedges
1 cup shredded cabbage
4 corn tortillas
4 ounces sliced avocado
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon Mrs. Dash Fiesta Lime seasoning blend
1/8 teaspoon smoked paprika
1/2 teaspoon ground cumin (smoked is even better)
1/8 teaspoon crushed red peppers
1/8 teaspoon dried cilantro
Sea salt and ground black pepper
Preheat a grill or pan to medium. Coat with cooking spray.
Combine the first seven spices listed in a large shallow dish. Add sea salt and pepper to taste, and mix thoroughly.
Rinse the tilapia filets, and pat them dry. Dredge them in the seasonings.
Grill for 2-3 minutes per side or until the fish is flaky when poked with a fork.
Heat the corn tortillas in a microwave for 15 to 30 seconds. Fill them with 1 filet and 1 ounce of avocado each. Top with shredded cabbage. Drizzle with salsa, if desired.
Makes four tacos, each containing: calories, 202; fat, 4.73 grams; carbs, 11.78 grams; protein, 25.12 grams
Editor’s note: Jenny Grothe is a trainer, nutritionist, motivator, speaker and author who enjoys playing in the kitchen. Having lost 60 pounds, going from a size 14 to a size 4, she knows firsthand the importance of regular training and a clean diet in maintaining a healthful lifestyle. Since losing the weight five years ago, she has competed in seven figure competitions, placing in five, and has run three marathons, including the Boston Marathon in 2011. To contact Jenny and learn more about her services, go to www