High Protein Grilled Fish Tacos with Creamy Lime Sauce
High Protein Grilled Fish Tacos with Creamy Lime Sauce are a quick, high protein 25-minute meal topped with crisp veggies and a tangy yogurt sauce.
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Ingredients
- 1 pound white fish (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt to taste
- ground black pepper to taste
- 8 small corn tortillas
- 2 cups chopped romaine lettuce
- 1 cup diced tomatoes
- ¼ cup red onion finely diced
For the Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon chili powder
- salt to taste
Instructions
- Heat a large skillet or grill pan over medium-high heat.
- Pat the fish dry with paper towels.
- Brush both sides of the fish with olive oil.
- In a small bowl, combine the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Stir until mixed.
- Sprinkle the spice mixture evenly over both sides of the fish.
- Place the fish in the hot skillet.
- Cook for 3 to 4 minutes per side, until the fish flakes easily with a fork and is opaque all the way through.
- Remove the fish from heat.
- Gently break the fish into large chunks using a fork or tongs.
- Place the corn tortillas in a dry skillet over medium heat.
- Warm each tortilla for about 30 seconds per side, until soft and lightly charred.
- In a small bowl, add the Greek yogurt, lime juice, olive oil, honey, chili powder, and salt.
- Whisk until the sauce is smooth.
- Place fish pieces onto each tortilla.
- Top with chopped romaine lettuce, diced tomatoes, and red onion.
- Drizzle the creamy lime sauce over the top.
- Fold the tacos and serve immediately.
Notes
8 WW Smart Points
Yields: 2 tacos Per Servings
Tips and Tricks
Dry the fish before cooking. Patting the fish dry with paper towels helps it get a better sear in the skillet. Wet fish tends to steam instead of brown. Don't overcook the fish. White fish cooks quickly. Once it flakes easily with a fork and is fully opaque, it's done. Overcooked fish becomes dry and tough. Warm the tortillas last. Warm your tortillas right before assembling so they stay soft and pliable when you fold them. Make the sauce ahead. The creamy lime sauce can be made up to two days in advance and stored in the refrigerator. The flavor gets better as it sits. Season generously. Make sure the spice rub is spread evenly on both sides of the fish for consistent flavor in every bite.Storing and Reheating
Refrigerator - Store the fish, tortillas, toppings, and sauce separately in airtight containers. The fish will keep in the refrigerator for up to 3 days. Keep the sauce refrigerated for up to 4 days. Freezer - The cooked fish can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat on Stovetop - Place the fish in a skillet over low to medium heat. Warm for 2 to 3 minutes, turning once, until heated through. Assemble the tacos fresh after reheating.Nutrition
Calories: 329kcalCarbohydrates: 31gProtein: 29gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 58mgSodium: 111mgPotassium: 692mgFiber: 5gSugar: 5gVitamin A: 2331IUVitamin C: 10mgCalcium: 116mgIron: 2mg
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