These tacos are absolutely one of my new favorite things to eat. It is hard to believe they are low-fat and low-sodium, but they are! They are packed with flavor. The rich chili crème is fantastic with the fish. The diced green chilies pack a lot of flavor into the crème without spice. The baked fish and crunchy salsa all help to make this so delicious. Fish Tacos are filling, healthy, and satisfying. I don’t know what more I could ask for!
Recipes from fairviewfoodie for baked fish and asparagus salsa are linked so just give the highlighted items a click to get right to those recipes. You will love these crispy and fresh-tasting fish tacos!
1 pound baked, white-fleshed fish (Tilapia, sea bass, and cod work well.)
shredded lettuce of your choice
delight/green chili crème
lemon juice
12 flour tortillas, about 5 inches in diameter
5 tablespoons olive oil
Green Chile Crème
1 small can of mild, diced, green chilies
2/3 cup of non-fat, Greek yogurt, plain
1/3-cup mayonnaise
2 tablespoons honey or agave syrup
½ teaspoon black pepper
¼ teaspoon ground cumin
Mix all the ingredients in small bowl. Do not drain the diced chilies, use juice and all. Mix well and chill in covered dish.
Bake the fish and allow to cool. Gently separate the fish into medium-sized chunks. Keep warm, wrapped in foil.
Tortillas
Preheat oven to 400˚. Brush one side of six tortillas with oil. Place tortillas so they are hanging over the upper rack in your oven. This will crisp and form the outer shell of your fish taco. Back until lightly brown about 3 – 4 minutes. Do not over-brown the tortillas. Remove gently from the oven and place a small spoon inside the tortilla to keep it open as it cools.
Taco Assembly
Spread 2 teaspoons of your chili crème on one side of each of the unbaked tortillas. Gently place each of these into a baked tortilla. Add chunk of warm fish. Next add asparagus salsa. Add lettuce and a bit of lemon juice onto the filling in the taco. Drizzle additional chili crème to complete the taco.
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