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Fish Tacos

Healthy cooking with kids

Nutritionist Jill Castle shows teens how to make simple and savory fish tacos that are better than the food truck’s!

Topping:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

6 tablespoons plain nonfat Greek yogurt

  • 1 teaspoon grated lime rind

  • 1 1/2 teaspoons fresh lime juice

  • 1/4 teaspoon salt

  • 1 garlic clove, minced

  • Tacos:

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon ground red pepper

  • 1/8 teaspoon salt

  • 1/8 teaspoon garlic powder

  • 1 1/2 pounds tilapia

  • Cooking spray

  • 8 (6-inch) corn tortillas

  • 2 cups shredded cabbage

  • Preheat oven to 425°.

  • To prepare topping, combine the first 8 ingredients in a small bowl; set aside (refrigerate).

  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place tilapia on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon topping.

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Healthy cooking with kids