Skinny Rockfish Tacos with Yogurt Sauce
Small adjustments in recipe ingredients can make a big difference when it comes to calories and nutrients. This recipe is a healthier take on the classic rockfish taco using grilled fish instead of fried, gluten free corn tortillas and creamy greek yogurt as a topping. Perfect for fighting the mid-winter blues with a dash of colorful toppings or great for a summer BBQ with friends.
Ingredients
- 12oz portion of frozen Sena Sea rockfish
- 10 corn tortillas
- Jalapenos, sliced thin
- Cherry tomatoes, quartered
- Lime, quartered
- Cilantro, chopped
- Radishes, sliced thin
- Red cabbage, sliced thin
- 1 Cup Greek yogurt
-
½ Tbs Chipotle seasoning
Thaw rockfish portions, rinse with cold water, pat dry and season lightly with salt and pepper. Grill rockfish until slightly blackened on the outside with opaque meat inside. Set the fish aside to cool. To create creamy chipotle sauce, mix chipotle seasoning and the juice of one lime quarter into greek yogurt and whisk well.
To assemble tacos, flake rockfish onto a warm corn tortilla and garnish with desired chopped vegetables. Drizzle with a heaping tablespoon of chipotle sauce and serve with garnish a lime wedge. If serving for a group, you may also want to consider leaving all the taco ingredients in separate dishes so that each person can create a taco to their own personal preference.
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