This refreshing version of traditional fish tacos features a lively raspberry-pineapple salsa and a yogurt-lime cream sauce. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 1 tsp. zest and squeeze 5 Tbsp. juice from limes. Combine 2 Tbsp. of the juice, 1 Tbsp. oil, chili powder, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl.

    Advertisement
  • 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, 1/4 tsp. salt and 1/8 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 Facts

337 calories; 11 g total fat; 1 g saturated fat; 57 mg cholesterol; 413 mg sodium. 34 g carbohydrates; 7 g fiber; 9 g sugar; 29 g protein;