Places like Qdoba and Moe’s offer burrito bowls as a lower carb option by layering all the good stuff in a bowl instead of a tortilla shell, so my daughter came up with the idea to do the same with Fish Tacos! This fresh, flavorful, and healthy dish has become one of our favorite weeknight meals.
For this version, I’ve combined some of my favorite recipes – a Baja fish rub from Weber’s Way to Grill (there are tons of good rubs and marinades in this cookbook), Mango Salsa by Love & Olive Oil, and Cilantro Lime Crema by Cooking Light. Layer on top of crispy cabbage (or possibly even coleslaw with a light vinaigrette), and enjoy!
- 1 1/2 pounds tilapia filets
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (I use half this amount)
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 bell pepper (red, yellow, and/or orange), diced
- 1/2 small red onion, finely chopped
- 1 jalapeno pepper, de-seeded and diced
- 2 just-ripe mangoes, peeled and diced
- 1 handful cilantro, washed, dried, de-stemmed, and chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt to taste
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Shred cabbage and set aside.
In a small bowl, combine all ingredients for crema and refrigerate until ready to serve.
Chop all salsa ingredients and combine with lime juice and salt. Refrigerate until ready to serve.
Rinse tilapia filets and pat dry with paper towels. Sprinkle rub mixture over both sides of fish and lightly rub.
Grill or bake fish at 400 degrees (about 12-15 minutes) until it flakes easily with fork.
Flake fish into large chunks.
Layer cabbage and fish into serving bowls.
Top with desired amount of mango salsa and lime crema. Serve.
Mango salsa and Cilantro Lime Crema from Love and Olive Oil Baja Fish Rub from Weber's Way to Grill cookbook