Mediterranean Fish Tacos
Author: 
Serves: 8
 
NUTRITION INFORMATION PER TACO (8 SERVINGS): CALORIES 173; CARBOHYDRATES 15G; PROTEIN 5G; FAT 4G; SATURATED FAT 0G; SODIUM 30MG; FIBER 3G ; SUGAR 3G
Ingredients
  • CREMA
  • :
  • • 1 CUP
  • DANNON® OIKOS® PLAIN GREEK NONFAT YOGURT
  • • ¼ CUP THINLY SLICED GREEN ONIONS
  • • ¼ CUP CHOPPED FRESH CILANTRO
  • • JUICE AND ZEST OF ONE LIME
  • • 1 CLOVE GARLIC, MINCED
  • • SALT AND PEPPER TO TASTE
  • TACOS
  • :
  • • 1¼ LBS WHITE FISH FILETS (SUCH AS RED SNAPPER, COD, HADDOCK OR TILAPIA)
  • • 2 TABLESPOONS OLIVE OIL
  • • 2 TEASPOON GROUND CUMIN
  • • 1 TEASPOON SMOKED PAPRIKA
  • • ¼ TEASPOON CAYENNE PEPPER
  • • 8 X 8-INCH TORTILLAS*
  • • 2 CUPS SHREDDED LETTUCE
  • • 2 CUPS DICED TOMATOES
  • * HARD CORN TACO SHELL CAN BE USED IN PLACE OF FLOUR TORTILLAS
Instructions
  1. PREHEAT OVEN TO 425 DEGREES F.
  2. COMBINE YOGURT, GREEN ONIONS, CILANTRO, LIME JUICE AND ZEST, GARLIC, SALT AND PEPPER IN A BOWL; SET ASIDE.
  3. PLACE FISH ON A BAKING SHEET BRUSHED WITH VEGETABLE OIL. COMBINE CUMIN, PAPRIKA AND RED PEPPER IN A SMALL BOWL AND SPRINKLE OVER BOTH SIDES OF FISH FILETS. BAKE AT 425 DEGREES F FOR 8- 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK OR UNTIL DESIRED DEGREE OF DONENESS.
  4. BREAK FISH APART WITH A FORK. HEAT THE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. DIVIDE THE FISH EVENLY BETWEEN THE TORTILLAS, AND TOP WITH LETTUCE, TOMATOES AND CREMA. SERVE IMMEDIATELY.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/mediterranean-fish-tacos/