Nine times out of ten when I ask Brad what he wants for dinner it’s tacos. What he’s really asking for is my chipotle Baja sauce which I suspect is the reason he married me. Most taco nights degenerate into us just dipping various food items in the sauce. I recently lightened up our go-to fish taco recipe by swapping the sour cream for non-fat Greek yogurt and, considering how sacred this sauce is in our household, was shocked when Brad didn’t complain or even notice. It still takes less than two minutes to make – although I like it best when the flavors have had at least an hour to mingle.
This isn’t a completely authentic San Felipe-style fish taco but it is completely delicious, easy to make, and pretty darn healthy. We usually serve this with a side of black beans also smothered in Baja sauce.
Chipotle Baja Sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cilantro flakes
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1.5 lbs tilapia
- olive oil spray (I use my Misto)
- 8 corn tortillas
- 1 c shredded cabbage
- 1 avocado
- 1 lime, cut into eighths
- Lightened Up Baja Sauce
- 1/2 c fat free Greek yogurt
- 2 tbs light mayonnaise
- 1 chipotle pepper + 1 tbs adobo sauce, more or less to taste
- juice of 1/2 lime
Whisk together the sauce ingredients and set aside in the refrigerator.
Combine spices and rub into tilapia. Heat a large skillet over medium high heat and spray with oil. Add fish and cook until the bottom is opaque, about 5-6 minutes. Flip and cook until fish flakes easily with a fork, another 3-4 minutes.
With a spatula, divide fish into strips or chunks. Serve in tortillas with shredded cabbage, avocado, Baja sauce, and a squeeze of lime.
Calories 415 / Total Fat 15.6g / Saturated Fat 3.2g / Trans Fat 0.0g / Cholesterol 83mg / Sodium 299mg / Potassium 493mg / Total Carbohydrates 32.5g / Dietary Fiber 7.4g / Sugars 4.4g / Protein 40.0g
Weight Watchers Points: 9 / PointsPlus: 11