Fish Tacos with Chipotle-Lime Sauce

Fish Tacos with Chipotle-Lime Sauce 

Fish Tacos


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

  1. 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.
  2. 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.
  3. 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.

For other amazing and healthy recipes, check this out!



Baked Garlic Brown Sugar Chicken

Want to eat healthy AND delicious food? This chicken is quick, easy, and to die for.

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

  • 4 boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil


  1. Preheat oven to 500°F and lightly grease a casserole dish.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar.
  4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes.

Original Recipe:

Do You Juice?

One of the very best habits my boyfriend and I have ever adopted is our “morning ritual.” Within 10 minutes of waking up, I make a vegetable juice in our blender, we drink it, wait 15 minutes, and then have our regular breakfast. It’s the best way to guarantee plenty of vegetable servings for your day, and that much fiber first thing in the morning does wonders for your digestive system, facilitates fat loss, and helps muscle growth and recovery. Almost instantly, we feel much more alive, awake, and alert since all those healthy carbohydrates have been quickly absorbed into the cells that were depleted of nutrients throughout the night.

It’s best to use the most colorful assortment of vegetables as possible for your juice, but also to change up your vegetable choices week to week, so try to pace yourself.

This is an example of what I do:


I always start with either kale, spinach, or collard greens. Then I like to add some greens like asparagus, cucumber, and celery. For a variety of colors, I use one orange/yellow and one red pepper (small ones), and a few mini carrots. Usually I also like to add a banana to add a little flavor and potassium.

Other great options to try are beets, parsley, cilantro, and other fruits (in minimum amounts to control sugar intake) like apples, watermelon, and berries.

After all the vegetables and fruit have been cut up and put into the blender, I add about 3/4 cup of pomegranate-blueberry 1-to-1 vegetable and fruit juice. This is great because of all the antioxidants found in those fruits, and the taste makes it easier to drink the vegetable juice, especially if you’ve never juiced before. You can also use coconut water if you want, or other 100% fruit juices. Then I top it off with cold water, so that there’s almost equal liquid and veggies.

Blend it up, and enjoy the benefits!