Spicy Fish Tacos

WARNING: These are healthy, but SPICY! I LOVE spice, but its not for everyone. To decrease the heat, decrease the amount of adobo sauce used – use as little as a couple tablespoons.

Spicy Fish Tacos

spicy fish tacos

Ingredients

Marinade

  • 4 lbs tilapia (diced in 2 inch pieces)
  • 1 cup lemon juice
  • 12 tbls minced garlic
  • 4 tbls olive oil

Sauce

  • 16oz light sour cream
  • 7oz can adobo sauce with peppers (remove peppers, use sauce only)
  • 4 tbls lime juice
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp Black and Red seafood seasoning (Penzey’s Spice – Option: Old Bay)

Toppings/Extras

  • 45 small corn tortillas
  • 2 large tomatoes, diced
  • 1 bag shredded cabbage
  • 5 lime wedges, frothed
  • chopped cilantro to garnish

Directions

  • Place 1 lb of diced fish with 1/4 of marinade ingredients in each bag. Mix and refrigerate for 30 min.
  • Mix sauce ingredients and refrigerate until served.
  • Chop tomatoes, limes, and cilantro for serving.
  • Place fish on baking sheet (did about a pound and 1/2 on one large baking sheet and cooked all in about 3 rounds of broiling) and broil on high for about 7 minutes.
  • Per taco: 3-4 pieces of fish, cabbage, tomato, sauce, cilantro, and squeezed lime juice from lime wedge

*Dish was served with jasmine rice and guacamole

*Remember, for a quick fish taco night (with a lot less heat), try my Breezy Fish Tacos

1 lb of fish per bag with 1/4 of ingredients list

1 lb of fish per bag with 1/4 of ingredients list

Spicy Sauce Tilapia Buffet Style Buffet style Spicy Fish Tacos Spicy Fish Tacos

Nutrition (per serving)

  • 380 Calories
  • 10g Fat
  • 2g Saturated Fat
  • 76mg Cholesterol
  • 148mg Sodium
  • 35g Carbohydrates
  • 5g Fiber
  • 34g Protein
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