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I'm a twenty-nine year old Army wife currently living near a large Army post. I have an unhealthy obsession with Dr. Pepper, the Internet, cloth diapers, and ridiculous TV shows. I'm a stay at home mom to two beautiful daughters, AJ and Amelia. We also have a 6 year old beagle named Abby who is as dumb as a box of rocks.
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Sunday, January 23, 2011

What's For Dinner This Week?

I realized recently that I've been posting a lot of recipes for yummy things, but I haven't really been talking much about what we've been eating on a regular basis, i.e. what's for dinner? I've been making some new and exciting recipes lately and I think they deserve a mention, so here we go!

The other night I made these fish tacos. They were absolutely delicious, but even better, they aren't battered and fried like lots of fish taco recipes, so they were pretty healthy, too!

Fish Tacos with Lime-Cilantro Crema
via Cooking Light


  • Crema:
  • 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
  • 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 red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas (we used hard shells)
  • 2 cups shredded cabbage


Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

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 fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 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 crema.

Nutritional Information

Calories: 394 (14% from fat)
Fat: 6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein: 40.3g
Carbohydrate: 40.1g
Fiber: 5.5g
Cholesterol: 70mg
Iron: 3.5mg
Sodium: 857mg
Calcium: 233mg
I added a Tomato-Apple Salsa that I made up for a little sweetness and crunch. I was going for something like a mango salsa, but there weren't have any mangoes at the grocery store this week.

Tomato-Apple Salsa
1 sweet apple (we like Braeburn), chopped
1/2 package grape tomatoes, chopped
1 jalapeno, minced
1/4 red onion, minced
lime juice
olive oil
white vinegar

Mix all ingredients together in a medium bowl. Spoon onto fish tacos for sweetness and added crunch.

We were both in heaven when we ate this dinner on Friday. It was so.good. I hope you enjoy it next time you get a hankering for tropical food!

1 comment:

  1. Crazy! I was JUST making my meal plans/grocery list, and I was planning on fish tacos! This recipe looks better and easier, thanks!


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