Thursday, January 23, 2014

Baja-Style Fish Tacos - Super Yummy and Healthy!


I've been wanting to share this delicious, easy and healthy recipe since I first made it - which was back in October(?) and today is finally the day!  Get your taste buds ready, it's about to go south around here... south of the boarder!!!  Too much?  Anyways - I started Weight Watchers in October - I've been dealing with weight issues my whole life and after having Adam, the issues became volume's!  Like the old, Encyclopedia Britannica Volume...  So I joined Weight Watchers and have been trying to eat better, which is normally okay, I haven't found a recipe that I absolutely don't like, but I have found some that I like more than others... like the Baja Fish Tacos!
Baja Style Fish Tacos

Here's what you'll need:
Cooking Spray (I use Olive Oil from an squirt can but you can use whatever you have)
1/2 C Yellow Masa (Corn Flour)
1 tsp Table Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/2 tsp Paprika
1 lb uncooked Snapper Fillets, red-variety, cut into 2" pieces (I used Tilapia)
8 Medium Corn Tortillas
1 Head Romaine Lettuce. sliced into 1/4" Strips
5 Medium Fresh Radishes, thinly sliced.
2 Medium Uncooked Scallions, thinly sliced
10 Medium fresh Cherry Tomatoes, quartered.
1/4 C Shredded Red Cabbage
3/4 C Low Fat Plain Yogurt
2 Tbsp Fresh Lime Juice
1 tsp Canned Chipotle Peppers in Adobo Sauce, finely chopped (Use less if you don't like heat)
2 Tbsp Fresh Cilantro, chopped

Let's get coking!

1.  Preheat broiler to high.  Line a baking sheet with aluminum foil (or non-stick aluminum foil) and coat with cooking spray.

2.  Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine.  Add snapper to corn flour mixture and toss to coat.

3.  Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray.  Broil until crispy, about 3-4 minutes per side.

4.  Meanwhile, wrap tortillas in aluminum foil and place in over to warm.  Place on rack furthest from heat source.

5.  To make salad, combine lettuce, radishes, scallions, tomato's and cabbage in a medium bowl.  Set aside.

6.  To make sauce (this is the so good - I want to eat this sauce on everything!), combine yogurt, lime juice and chipotle peppers in a blender.  Blend until smooth.

7.  To assemble, place a tortilla on a place; top with 2-3 pieces of fish, 1/2 C of salad and 2 Tbsp of sauce.  Fold and repeat with remaining ingredients.  Yields 2 filled tortillas per serving.

These Tacos are 9 points for 2 and are worth it!  I LOVE the sauce, I've put it on salad (it reminds me of the cilantro dressing from Cafe Rio or El Pollo Loco), chicken, whatever to give it a little umph.  I wanted to try greek yogurt instead of regular yogurt but just haven't yet, but it's an idea.

I hope you enjoy these!  Let me know if you do!

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