Fish Tacos

fish tacos

Ingredients

  • 1+1/2 pounds of Mild White Fish (haddock, cod, etc)
  • 8 Whole Wheat Soft Tortillas

For the Marinade:

  • 1 Lime
  • 1/4 tsp. ground cumin
  • 1/4 tsp chili powder
  • 2 T. Olive Oil
  • Salt and Pepper

For the Coleslaw:

  • 1 Bag Shredded Cabbage (approximately 4 cups)
  • ½ C Chopped Green Onion
  • 1-2 T. finely Chopped Jalapeno
  • 1 T. Chopped Fresh Cilantro
  • 3 T. White Wine Vinegar
  • 2 T. Fresh Lime Juice
  • 1 tsp Celery Salt
  • 2 T. Olive Oil
  • 3 T. Fat Free Greek Yogurt
  • ½ tsp Garlic Powder
  • 6 Packets no Calorie Sweetener

For the Cucumber And Corn Salsa:

  • 2 C Small Diced Cucumbers
  • 2 Finely Diced Roma Tomatoes
  • 1 C Corn
  • 1 T. Chopped Fresh Cilantro
  • ¼ C Diced Green Onion
  • 1 Packet no Calorie Sweetener
  • 1 T. Finely Diced Jalapeno
  • 2 T. Fresh Lime Juice
  • ½ tsp Ground Cumin
  • ½ tsp Garlic Powder
  • 2 tsp Olive Oil
  • Salt and Pepper to Taste

Instructions

  • To Marinade fish, mix all ingredients from Marinade list.
  • Pour marinade over and coat the fish well, set aside.
  • Preheat oven to 375 degrees.
  • In large bowl beat together white wine vinegar, lime juice, celery salt, olive oil, yogurt, garlic powder and sweetener from coleslaw recipe.
  • Add cabbage, green onion, jalapeno, and cilantro and mix well.
  • Set aside.
  • Place fish in oven and cook at 375 degrees for 10-12 minutes or until done.
  • While fish is baking, stir together all salsa ingredients.
  • When fish is done, pull fish apart with forks to roughly shred.
  • To prepare tacos, put coleslaw in wrap, followed by some fish and top with the salsa.