Make Your Next Tailgate A Healthy One: Grilled Rock Fish Tacos
Sponsored Content Provided By Cooper Health
Grilled Rock Fish Tacos with Mango, Pineapple, Jalapeno Slaw and Cilantro Lime Sour Cream
Makes 16 tacos
Ingredients:
2 lbs skinned, deboned Rock Fish (Or any other meaty white fish)
16 Corn Tortillas
2 Tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon cumin, ground
1 tablespoon oregano
Cilantro Lime Sour Cream
8 oz Nonfat sour cream
2 limes, juiced
2 Tablespoons Cilantro, chopped fine
2 garlic cloves, minced
Pinch salt & pepper
Pineapple, mango, jalapeno slaw
1 mango, diced small
1 cup pineapple, diced small
2 jalapenos, diced small
6 oz fat free greek yogurt
1 lime, juiced
1 bag- coleslaw mix (chopped cabbage & carrots)
½ cup red onion, diced small
1 green pepper, diced small
4 tablespoons cilantro, minced
4 cloves garlic, minced
¼ cup red wine vinegar
2 tablespoons monk fruit in the raw (or splenda)
Pinch of salt and pepper
Non-stick spray as needed
- In large bowl, thoroughly mix together yogurt, garlic, cilantro, red wine vinegar, salt, pepper, and monk fruit. Once mixed, toss dressing with mango, pineapple, jalapeno, coleslaw mix, red onion, and green pepper and set aside.
- In a small bowl mix sour cream, lime juice, cilantro, garlic, salt, and pepper.
- In small bowl mix salt, pepper, garlic powder, onion powder, oregano, chili powder, cumin together and sprinkle generously over fish.
- Generously spray hot grill with non-stick spray
- Place fish on hot grill and cook for about 6 minutes per side, or until fish begins to flake and is cooked throughout. Remove and set aside.
- Grill corn tortillas for about 1 minute on each side, or until grill marks appear on each side.
- Place about 2 oz of fish on tortilla, top with ¼ cup of slaw, and drizzle with sour cream and serve.
Per 1 taco w/ slaw and sour cream
Calories: 150
Protein: 16 gm
Carbohydrates: 16 gm
Fat: 5 gm
