Baja Fish Tacos

Baja Fish Tacos, made with Tilapia and a heavenly sauce! 

We love fish tacos! I've made them before, but this is a new recipe that adds a little crunch to the crust of the fish without adding significant fat or calories. (See my other recipe HERE )  I found a recipe on the Weight Watchers website, but as I tend to do, I changed it up a little bit. I added cilantro -- which you can certainly leave out if you hate it, as some folks do -- and altered their suggested salad addition to more of a slaw. I also used tilapia since the store was out of Red Snapper when we did our shopping. Substituting the Tilapia for the Red Snapper also brought the price down quite a bit. The sauce that goes with this meal is really, really good! It would be great on its own as a dip! The sauce recipe came pretty  much verbatim from the website except I used fat free Greek yogurt because that is what I keep at home, instead of the low fat the original recipe used.

This meal was a WINNER! Give it a try when you want some authentic street food flavor without all those pesky calories! I halved the recipe since there were only 2 of us at home. We served it with black beans and brown rice. It was muy delicioso!

Baja Fish Tacos
serves 4
7 Smart Points as written, per 2 corn tortillas and 1/4 lb. of fish

Corn or Soft Flour Tortillas for Serving. We prefer corn. 2 Tortillas per person.

For the fish:
1 lb. Tilapia filets
1/2 c. Masa (corn flour)
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. chili powder
Cooking Spray such as Pam

For the slaw:
2 - 3 cups shredded red cabbage
1/3 c. chopped cilantro
2 - 3 scallions, thinly sliced, white and green parts
4 radishes, thinly sliced and cut into match sticks

For the Sauce;
2 c. plain fat free Greek Yogurt                                                        

3 T. fresh lime juice
2 pieces Chipotle en Adobo chilies, with a tsp. of juice

First, make the sauce. Puree all the ingredients in a blender until smooth. If you like "less spicy" only use one of the peppers. Set aside.

Make the slaw next. In a large bowl, combine all the vegetables, tossing to combine evenly. Add 1/2 cup of the Sauce and toss until well combined and sauce is evenly distributed. Chill the slaw and the sauce until ready to serve.

For the fish:
Preheat the oven to 350 degrees. Cut the filets into pieces like this:

Lay the filets out on a plate lined with a paper towel to drain any excess moisture.








In a large ziplock plastic bag, add masa and all the spices. Toss in the fish and shake to coat fish evenly. Place a rack over a cookie sheet and spray with cooking spray. Lay the fish on the rack, shaking before placing to get rid of any excess breading.

Spray the fish, turn them over and spray them again with the cooking spray. Turn the oven setting to broil and place an oven rack about 2 inches below the broiler element. Broil the fish for about 5 minutes, remove pan from oven and turn the fish over. Broil another few minutes to crisp up the other side, about 3 - 4 minutes. Remove from oven and build your tacos. Layer the fish, about 2 pieces per tortillas, the slaw and a little more of the sauce, especially if you like some heat! Enjoy!