Summer Fish Tacos
These light and fresh fish tacos are loaded with the Summer flavors that you love!
Servings: 4 people
- 2 roma tomatoes diced small
- 1 red onion diced small
- 1 poblano pepper minced
- 1 lime juiced
- 1/2 cup fresh cilantro roughly chopped
- 4 fillets tilapia
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 cup corn kernels
- 8 small flour tortillas (use corn tortillas for a gluten-free option)
- 2 cups green cabbage shredded
- 1/4 cup plain fat free Greek yogurt
In a mixing bowl, combine the tomatoes, onion, poblano pepper, half the lime juice, and half the cilantro. Mix well and set a side.
Season the tilapia with the taco seasoning. Heat half the olive oil in a saute pan on medium high heat. Once hot, add the fillets and cook about 4 to 5 minutes per side or until cooked through.
Once cooked, carefully break the tilapia into pieces. Drizzle remaining lime juice on top. Set aside.
In a second pan, heat the remaining olive oil on high heat. Once hot add the corn and cook just until the corn begins to char. Remove from heat.
Lay the tortillas on a flat surface. First, place the cooked fish inside each. Top with the tomato mixture followed by the charred corn, green cabbage, and remaining cilantro. Last, finish with a dollop of the Greek yogurt.
Serving: 2tacos | Calories: 452kcal | Carbohydrates: 48g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 932mg | Fiber: 5g | Sugar: 9g | Vitamin A: 615IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 4mg |