Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

For two servings, use a 3/4-pound fillet, and halve the remaining ingredients. Top the tacos with bottled salsa, if desired. For heat, add 1/8 teaspoon ground red pepper to yogurt mixture.

Recipe by Cooking Light April 2007


Recipe Summary

4 servings (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Place fish in a shallow bowl, and cover with 3 tablespoons juice, 1/2 teaspoon salt, and pepper. Cover and refrigerate 20 minutes.

  • Combine remaining 1 tablespoon juice, yogurt, sugar, 1/4 teaspoon salt, and chili powder. Cover and chill.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into 8 equal pieces.

  • Warm the corn tortillas according to package directions. Top each tortilla with about 2 ounces fish, 1/4 cup shredded cabbage, 2 tablespoons yogurt mixture, 2 avocado slices, and 1 1/2 teaspoons cilantro.

Nutrition Facts

405 calories; calories from fat 21%; fat 9.5g; saturated fat 1.4g; mono fat 4.3g; poly fat 2.4g; protein 43.8g; carbohydrates 37.4g; fiber 5.8g; cholesterol 56mg; iron 2.9mg; sodium 683mg; calcium 311mg.