Recipe Image

Raspberry-Pineapple Fish Tacos

  • 45 m
  • 45 m
Diabetic Living Magazine
“This refreshing version of traditional fish tacos features a lively raspberry-pineapple salsa and a yogurt-lime cream sauce.”

Ingredients

    • 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)

Directions

  • 1 Grate 1 tsp. zest and squeeze 5 Tbsp. juice from limes. Combine 2 Tbsp. of the juice, 1 Tbsp. oil, chili powder, ¼ tsp. salt and ⅛ tsp. pepper in a small bowl.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
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