Fat-Fighting Fish Tacos

A simple, South-of-the-Border recipe highlighting fresh and flavorful ingredients

Shake up dinner with Maura's fat-fighting fish tacos. Yum! // Photograph by Maura Manzo.

Lately, I’ve had Mexico on my mind. For the past couple of years, I’ve traveled to Playa del Carmen (south of Cancun) at least twice a year. It’s one of my favorite places on Earth. I love it so much that I started hosting a yoga vacation in Tulum (even farther south) called the Art of Letting Go. It’s an amazing week full of yoga, fresh food and adventure. As I focused the last week on building this trip (want to come with?), I was inspired by the local flavors of Mexico for this week’s recipe. A few simple and fresh ingredients make the flavors pop in these authentic, Mexican-style fish tacos. And, of course, there is no better way to enjoy them than with an ice-cold Corona with lime … Muy bueno!

Fish Tacos
Serves 3 (Two tortillas per person)

2 6-oz. fillets of tilapia, no skin
6 corn tortillas
2 limes
1 Haas avocado
½ small jalapeno
2 Tbsp. extra virgin olive oil
1 c. napa cabbage, shredded
1 c. cherry tomatoes, diced
½ cup cilantro, finely chopped
½ cup Corona (optional)
½ cup yellow onion, diced
½ tsp. ground cumin
Sea salt, to taste

There are a few steps to this recipe. Follow the steps in order to work the most efficiently and save the most time.

1. Marinade fish. Combine olive oil, cumin and juice of (1) lime in a large bowl. Add Corona if desired for a little extra kick. Salt fish and then add to marinade, coating both sides and then let sit while prepping other ingredients (approximately 20 minutes).

2. Prepare Pico de Gallo (Fresh Mexican-style salsa): Combine tomatoes, juice of ½ lime, onion and 1/4 cup cilantro in a separate bowl. When chopping jalapeno, choose to remove seeds if you prefer less heat. Make sure to wash hands immediately after working with the jalapeno to avoid burning your skin, and don’t touch anywhere on your body or face before that.

3. Preheat grill to medium heat. Spray with non-stick spray or lightly coat with olive oil (use a paper towel to spread olive oil on grill before it gets hot).

4. Make avocado dressing: In a food processor, add flesh of avocado, remaining cilantro, remaining lime juice and a dash of sea salt. Blend until smooth and transfer to a small bowl.

5. Grill fish for 2-3 minutes each side, flipping only once. When fish is finished, transfer to a clean plate and let cool for a minute. As fish cool, warm corn tortillas on grill for a minute or so each side, until they start to slightly bubble. Remove tortillas and cover with a small towel to keep warm. Then, flake apart fish with a fork.

6. Make tacos! Place two tablespoons of fish on top of tortilla. Top with shredded cabbage and pico de gallo. Drizzle avocado dressing on last. Fold taco in half to enjoy.

7. Feel free to use any extra limes for a final squirt on top of tacos or slice and add to a nice cold Corona or Landshark!

Per serving: 435 calories; 19 g. fat, 3.5 g. sat fat, 36 g. carbs, 8.5 g. dietary fiber, 40 g. protein, 61 mg. cholesterol, 160 mg. sodium.

Shopping tip: Concerned about the amount of mercury in fish? Well, tilapia is one fish that has some of the lowest amounts.

Food fact: Limes are high in Vitamin C. In fact, it is thought that the British nickname “limeys” came from when British naval ships were required to stock limes to help prevent against scurvy, a vitamin deficiency. Include this citrus fruit in your diet to help boost your immune system and fight off colds.