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Raspberry-Pineapple Fish Tacos
This refreshing version of traditional fish tacos features a lively raspberry-pineapple salsa and a yogurt-lime cream sauce. This recipe serving size is 2 tacos. Cut it to 1 taco if you wish to keep your numbers on track!
- 3 limes
- 2 tablespoons canola oil, divided
- 2 teaspoons chili powder
- ½ teaspoon salt , divided
- ¼ teaspoon ground pepper, divided
- 1 pound tilapia, flounder or cod fillets, thawed if frozen
- 1 cup fresh raspberries
- 1 cup cubed fresh pineapple ( ½-inch)
- 2 tablespoons thinly sliced green onion
- ½-1 jalapeño pepper, halved, seeded (if desired) and finely chopped
- ½ cup nonfat plain Greek yogurt
- 8 (6 inch) corn tortillas, warmed
- 1 cup finely shredded green cabbage
- ¼ cup fresh cilantro leaves
- Lime wedges (optional)
- Place fish in a sealable plastic bag set in a shallow dish. Pour in the lime mixture, seal and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, combine raspberries, pineapple, green onion, jalapeno, the lime zest, 1 Tbsp. lime juice and the remaining 1 Tbsp. oil, ¼ tsp. salt and ⅛ tsp. pepper in a medium bowl. Combine yogurt and the remaining 2 Tbsp. lime juice in a small bowl.
- Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add the fish (discard marinade) and cook, turning once, until it flakes easily, 4 to 6 minutes.
- Break the fish into bite-size pieces with a fork. Serve in tortillas topped with cabbage, the salsa, the yogurt mixture and cilantro, with lime wedges on the side, If desired.
Nutrition information: Serving size: 2 tacos each Per serving: 337 calories; 11 g fat(1 g sat); 7 g fiber; 34 g carbohydrates; ; 57 mg cholesterol; 9 g sugars; 29 g protein
From: Diabetic Living Magazine, Summer 2018