I think I will make some fish tacos tonight. I have been perfecting the “recipe” after having some darn good ones in Tucson recently. When I make them, they are examples of a few good tactics for lightening up and “healthy-ing” up any recipe.
I start with corn tortillas, or sometimes I use the whole wheat ones, but I am a sucker for corn tortillas. Either way they have whole grains for a little extra fiber and, I think, flavor. Note to self (but maybe not a note to you!): Do not buy the chipotle flavored ones. I am a lightweight when it comes to spicy foods.
To cook the fish without breading and extra fat, I either grill it or bake it. Sometimes I brown it in a pan with very little butter or olive oil. The fish gets topped with a relish I make (no real cooking ability needed!): just some canned black beans, chopped red bell pepper and thawed frozen corn mixed with a generous squeeze of lime juice. I toss a little shredded cabbage on top of that.
Another trick I use involves the sauce. Plain fat-free yogurt is a great thinner for high-fat dressings. In this case, I thin a little bottled Remoulade sauce with the yogurt and drizzle a bit on top (adds a gourmet touch!).
A little rice and beans on the side and dinner is ready – give it a try!