When I first thought of starting up Scrumptiouslyskinny.com, I instantly thought of these fish tacos. This is that recipe – you know, the one I pull out to impress people when I have them over for dinner for the first time? If they eat fish, they will love this. It is also very easy to make and the clean-up isn’t bad (all things we want in a yummy, social meal)!
I first invented this recipe just a little less than 2 years ago. I had just recently moved to South Carolina from Atlanta, GA where finding great restaurants with specialty tacos was pretty easy. (I am particularly fond of a little place called Verde in Brookhaven.) Well, after a few months with no access to delicious specialty tacos when I needed them, I decided to try my hand at making my own. I knew the flavors of my favorite specialty tacos, so I set out to recreate the flavors knowing no other ingredients than the fish and the tortilla. It made for interesting (and delicious!) experimentation. I found that the key to this recipe is fresh, sweet salsa. Want some heat? Don’t get hot salsa — mince a few hot peppers and mix them in with the coleslaw. The mild (read: sweet, fresh) salsa is a must!
Feeling festive? Have a fiesta…just remember to serve these tacos. This has been one of my favorite recipes for the last 2(ish) years, and I don’t see that changing any time soon. Do you know any good specialty taco recipes? I’d love to hear about them!
- 8 flour taco tortillas
- 4 tilapia fillets
- 1 avocado, thinly sliced
- 10 oz. broccoli slaw
- 1/2 cup 0% fat Greek yogurt
- Juice of 1 lime
- 1/4 cup cilantro
- 1/2 cup fresh salsa (check your grocery's refrigerated section)
- 1 tbsp. olive oil
- salt and pepper, to taste
- paprika, to taste
- Season fish fillets with salt, pepper, and paprika.
- Stir broccoli slaw, Greek yogurt, lime juice, and half the cilantro together in a medium bowl until combined.
- Heat a skillet on medium.
- Add olive oil and then fish fillets to skillet when heated.
- Cook fish 3-4 minutes per side, or until cooked through. (The edges will be starting to get crispy.)
- As fish cooks, warm tortillas in the toaster oven (or regular oven) until just warm - be careful not to let them get crunchy!
- Layer fish, avocado slices, coleslaw mixture, and fresh salsa on tortillas in rows (see photo) and garnish with remaining cilantro.
- Serving Size - 1 taco ・225 calories per serving
- Serve with chips and salsa on the side!