Light, refreshing and bursting with summer flavors. These fish tacos will be my healthy summer jam.
There is nothing more sure about a Tuesday than tacos. I have been eating fish tacos like there is no tomorrow. I just love how they serve as a black canvas to let your culinary creativity bloom. By using a mild, white fish such as cod or tilapia, the topping options are endless. Switch up the slaw, salsa, toppings and/or the tortillas and you’ve got yourself a new, creative dinner.
And then Tuesday doesn’t seem half bad.
It’s nearly impossible for me to make a taco or eat a tortilla chip if it’s not covered in a pile of toppings. I probably use more toppings in one taco than the average human would for three. Leave no topping behind!
Another thing I cannot get enough of right now is FRUIT SALSA. I’ve been making different variations every week and topping anything and everything with my new little creations.
I do not discriminate when it comes to specific fruit in my salsa, however I set out to make one with cantaloupe this week. I don’t know what it is about cantaloupes this season but I cannot get enough. Just give me half a cantaloupe, a spoon and some Food Network and you won’t hear a beep out of me for 30 minutes.
It’s so simple and requires little prep work. Just chop the fruit, veggies and mint and let them soak up some tangy lime juice for about an hour before serving. If you don’t have any one of these fruits or veggies on hand, feel free to get creative and add in some berries or other variations of melon. The salsa will stay nice and fresh for up to 3 days refrigerated.
As light as these tacos seem, they were actually quite filling. Between the fiber from the fruits and vegetables, protein from the fish and yogurt, and healthy fat from the avocado, these babies will leave feeling surprisingly satisfied. Though some chips and quac on the side never hurt anyone… 😉
Summer goal – fish tacos at least one night a week. Hop on this taco train with me and kick off your routine with these.
Fish Tacos with Melon Mint Salsa and Avocado Crema
Makes 6 tacos
- 1 lb fresh or thawed cod fillets
- 6 4-inch flour tortillas
- 3 cups butter lettuce, chopped
- 2 tbsp canola oil for cooking
- Salt and pepper to taste
Melon Mint Salsa
- 1 cup peeled, chopped cucumber
- 1 cup chopped seedless watermelon
- 1 cup chopped cantaloupe
- 1/2 avocado, chopped
- 1/4 cup finely chopped red onion
- 2 tbsp fresh mint leaves, chopped
- 1 lime, juiced
- 1/4 tsp salt
- 1/2 ripe avocado
- 1/3 cup 0% fat plain Greek yogurt
- 1 tbsp reduced-fat mayo
- 2 tbsp fresh cilantro
- Juice of 1/2 lime
- 2 tbsp water
- 1/4 tsp salt
- In a bowl, combine salsa ingredients and let sit refrigerated for ~1 hour to let flavors marry.
- In the meantime, pat the fish completely dry with a paper towel – this helps the outside of the fish crisp up. Season both sides with salt and pepper. Heat a large skillet over medium-high heat. Once hot, add canola oil. Add cod into the skillet and cover, cooking for ~3-4 minutes. Gently flip the fish and cover the skillet again, cooking for an additional 2-3 minutes. Remove from skillet and set aside.
- Add crema ingredients to a food processor or blender and puree until combined.
- To assemble the tacos – warm the flour tortillas, top with a few pieces of fish, followed by lettuce, salsa and a drizzle of crema. Serve!
Nutrition facts per taco (ingredients evenly divided)
Calories: 245; Total Fat: 9.5 gm; Saturated Fat: 2.5 gm; Cholesterol: 40 mg; Sodium: 475 mg; Carbohydrates: 23 gm; Fiber: 4 gm; Sugar: 6.5 gm; Protein: 18 gm