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| Low-Calorie Fish Tacos~ Perfect for a weeknight meal and full of flavor. Recipe adapted from the Biggest Looser ranch. |
My Baja Fish Taco recipe marinates the fish with savory spices and lime juice. If you purchase pre-shredded cabbage and cheese, assembly is super fast. Each taco is only 140 calories! You'll enjoy making this simple recipe and feel good about eating healthy too.
I've had the fortunate opportunity to visit Cabo San Lucas, a city on the southern tip of Baja California in Mexico, while cruising down the Mexican coast. Sitting down at a table on the sandy beach, I ordered a plate of fish tacos. As I was relaxing under the umbrella, waiting for my food, some obnoxious announcer with a microphone from the bar next door ordered us all to move our tables off the beach immediately!
He wanted a 'runway' for his contestants to race into the surf and see who could exchange their swimwear the fastest (hiding their naked parts in the water). Some of my friends were pretty upset and resisted moving; after all, we were there first! Well, they ended up getting into a yelling match with the announcer and before our food was ready we left the restaurant. (A tidbit of wisdom: never get into an argument with someone holding a live microphone.) Such a bummer, I was so looking forward to my fish tacos! I honestly wouldn't have minded moving off the beach, but I can understand why the others in my group were ticked off.
Long after returning home, I came across a recipe for fish taco's that sounded delicious and was low in calories. Baja Fish Tacos is my adaptation to a recipe originally made at the Biggest Looser ranch. The crazy story of what happened that afternoon long ago in Cabo gave rise to the name for this recipe. At the ranch they use whole grain tortillas but I prefer the traditional crunchy taco shell, which admittedly is the less healthy option (about the same in calories but higher in fat). However, these tacos are delicious and still on the healthy side with 140 calories per taco!
Baja Fish Tacos
by
Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Ingredients (8 tacos)
- 1 pound of orange roughy or other boneless, skinless fish fillet
- 3 tablespoons lime juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 8 crunchy taco shells or whole grain tortillas
- 1/2 avocado, diced and lightly mashed
- 1/2 cup tomato salsa
- 1/3 cup shredded low-fat Mexican cheese blend
- 4 tablespoons chopped fresh cilantro
- 1 and 1/2 cups finely shredded cabbage
- Hot sauce (optional)
Instructions
1. Place fish in a single layer in a dish. Sprinkle with lime juice, paprika, salt, pepper and chili powder. Cover and refrigerate for 20-30 minutes to marinate the fish.
2. Preheat the oven to 375 degrees. Place a large piece of aluminum foil on a rimmed baking sheet. Spray the foil with cooking spray. Place the fish on the foil in a single layer. Bend the edges of the foil up just a bit to create a shallow rim around the fish (to prevent fish juices from leaking out). Bake fish for 10 to 15 minutes or until internal temp reaches 145 degrees.
3. Divide the fish evenly between the 8 tacos. Divide the avocado, salsa, cilantro, cabbage and hot sauce also between each taco. Serve.
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