Loaded Fish Tacos
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Print Recipe
Print Recipe |
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.
| Servings |
| 61 taco per serving |
| Servings |
| 61 taco per serving |
Ingredients
- 1 tsp extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 tsp fresh Italian flat-leaf parsley leaves minced
- 1/8 tsp dried thyme
- 1/8 tsp kosher salt
- 2 pinches ground black pepper
- 2 each pollock or other firm white fish fillets about 6 ounces each
- 6 ea soft flour tortillas 6"
- 1 1/2 ounce shredded cheddar cheese
- 1/2 cup shredded iceberg lettuce
- 1/2 cup fresh tomato cored and diced
- 1/2 cup fresh jalapeño pepper thinly sliced (or to taste)
- Cilantro-Lime Crema recipe follows
- Cilantro-Lime Crema
- 1/4 cup plain nonfat Greek yogurt
- 1 1/2 Tbsp lowfat buttermilk
- 1/2 tsp fresh lime juice
- 1 1/2 Tbsp chopped fresh cilantro leaves
- 1/8 tsp kosher salt
- Whisk and combine all ingredients until well blended.
Servings: 1 taco per serving
Units:
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Ingredients
Servings: 1 taco per serving
Units:
|
Instructions
- Preheat oven to 375 F.
- Mix olive oil and lemon juice with herbs, salt and pepper. Brush mixture over fish.
- On sheet pan coated with cooking spray, place fish fillets 1” apart. Bake until internal temperature reaches 145 F, about 8-10 minutes. Keep hot for service.
- In each tortilla, layer 1 Tbsp cheese, a few ounces of fish (flaked or sliced), 1 ounce lettuce, 1 Tbsp tomato, 4 slices jalapeno, and drizzle with 1 Tbsp cilantro-lime crema.
- Serve with a fresh lime wedge if desired.
Nutrition Facts
| Calories | 200kcal |
| Total FatSaturated FatTrans Fat | 6g3g0g |
| Cholesterol | 50mg |
| Sodium | 480mg |
| Total CarbDietary FiberSugars | 18g0g2g |
| Protein | 17g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.