Wednesday, October 19, 2011

Fish Taco!

The first time I heard of fish tacos, I have to say I didn't find the general idea that appealing. The first time I tried fish tacos was a different story all together - Sweet, salt, crunch, all wrapped up in a soft tortilla; just what the doctor ordered to tantalize my tastebuds!

If you've been reading a while you know that Gina's Skinnytaste recipes are basically my bible - I've been waiting and waiting for and even requested a fish taco recipe from her because I know she'd come up with a real stunner, but to no avail. But when I was faced with some delicious leftover grilled fish for dinner, I knew it was time to take matters into my own hands. Here's my humble recipe for what I  have to say came out to be a pretty fantastic fish taco!

Ariana's Fish Tacos
5 pp each, 10 pp for 2 tacos

2 Trader Joe's Reduced Carb Whole Wheat Flour Tortillas
4 oz grilled tilapia, divided (or plug in the point value for whatever fish you choose)
Salt, pepper, garlic powder - Basically, seasoning for your fish, to taste
2 Tbsp low fat sour cream, divided
2 Tbsp tomato, chopped, divided
2 Tbsp onion, minced, divided
2 Tbsp scallions, finely sliced, divided
2 Tbsp Trader Joe's Corn and Chile Tomato-less Salsa, divided
1/4 cup Trader Joe's Broccoli Slaw, divided
1/4 cup Trader Joe's Lite Mexican Blend Cheese, divided
Salt, pepper, garlic powder 

Season and prepare your fish - I prefer to grill, but baking or cooking in a pan with a light spray of olive oil (just enough to prevent it sticking) will work to. If you're using leftovers like I did, simply reheat in the microwave.

Warm up your tortillas in the microwave (20 seconds) or oven (just a few minutes on a low heat, maybe 250 degrees).

Spread a tablespoon of sour cream on each tortilla, then add half of fish, tomato, onion, scallions, slaw, and cheese. Top each with a tablespoon of salsa, wrap up, and enjoy!

I ate my tacos with a double serving of my new favorite veggie: Brussel sprouts! Weird, I know!! But I never had them before last week and this recipe got me hooked.

Sautéed Brussels Sprouts
Gina's Weight Watcher Recipes
Servings: 4 Size: about 1/2 cup Calories: 82 Old Points: 1 pt • Points Plus: 2 pts
Calories: 86.2 • Fat: 3.7 g • Carbs: 11.9 • Fiber: 4.3 • Protein: 4.1 g
  • 1 lb brussels sprouts (outer leaves removed and washed)
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced (I'm a garlic lover, so I double this)
  • 1 shallot, minced (this too)
  • kosher salt and fresh ground pepper


Finely shred the brussels sprouts after thoroughly washing. In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes. (I added a little garlic powder too, and sauteed for longer, so my brussels are a little more golden brown than Gina's).

Dinner: 15 pp


1 comment:

  1. I couldn't agree with you more on those Fish Tacos - my first experience with them was amazing (at Cabo Fish Taco at Virginia Tech). Your recipe looks awesome. I have actually been requesting that Gina come out with a cookbook - I've told her several times :)