Fish Tacos with Chipotle-Lime Sauce
These fish tacos are an amazing dinner idea, and packed with protein and the right carbohydrates. I would substitute whole wheat tortillas for the white flour ones, and honestly you won’t taste a difference.
Directions for Fish Tacos with Chipotle-Lime Sauce:
Ingredients: (serves 1)
One 6-oz tilapia fillet
Squeeze lime juice
Pinch of cayenne
Pinch of salt
1/2 cup nonfat Greek yogurt
2 tablespoons mayonnaise
Juice of 1 lime
1 teaspoon lime zest
1 to 2 teaspoons Tabasco Chipotle Pepper Sauce
2 tablespoons thawed frozen corn
2 tablespoons canned black beans, rinsed and drained
1/2 cup shredded cabbage
1/4 cup diced tomatoes
- Drizzle one 6-ounce tilapia fillet with a squeeze lime juice and season with a pinch each cayenne and salt. Bake at 375 degrees for 20 minutes.
- To make the sauce: Mix together 1/2 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, juice of 1 lime, 1 teaspoon lime zest, 1 to 2 teaspoons Tabasco Chipotle Pepper Sauce, and a dash of salt.
- Toast two 6-inch corn tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.
This recipe for Fish Tacos with Chipotle-Lime Sauce serves one, so simply multiply ingredients as needed.
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