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Citrus and Pineapple Fish TacosTo be honest, we haven’t been terribly good this January. We’re usually pretty healthy during the week, especially coming into the New Year and trying to get back to healthier habits after the indulgence of the holidays. I’m going to blame it on the pregnancy – I’ve been extra hungry and less disciplined when it comes to food. However, I’ve been trying to be better and part of that is eating more fish.

Citrus and Pineapple Fish Tacos

These aren’t the prettiest, but they are super tasty and relatively healthy. Plus it’s a great way to use up leftover cole slaw (you know, if you have some from your hubby making a delicious smoked pork shoulder earlier that week….).

Baked Citrus Fish
2 tilapia fillets
2/3 c Orange juice
1 tsp lime juice
Dash tabasco
¼ c flour
Hardy dash dill, garlic powder and paprika
½ c yellow corn meal
Hardy dash black pepper

Marinate the fish in the orange juice, lime juice and tobacco for at least 30 minutes.

Pre-heat the oven to 400ᵒ and line a baking sheet with parchment paper.

Pour the marinating liquid into a shallow bowl and set aside. In another shallow bowl mix the flour, dill, garlic powder and paprika; in a third bowl mix the corn meal and black pepper. Coat the fish in flour, then dredge in the orange juice and finally dip in corn meal for the final coating. Place on the prepared baking sheet.

Bake for 25 minutes.

Spicy Citrus Aioli
Reserved orange juice mixture
1 Tbs minced pickled jalapenos
3 Tbs lite mayo

Reduce the orange juice mixture in a small pan over medium-high heat until most of the liquid is gone and remaining mixture is viscous, about 15 minutes (this also makes sure that any germs from the raw fish are very dead). Pour reduce orange juice into a small bowl. Add the minced jalapenos and mayo and mix well.

Serve with sautéed onions, bell pepper and pineapple; sliced avocado; and jalapeno cole slaw.

4 taco’s – 2 per-serving: 1 serving (estimated) – 641 Calories, 12g Fat, 99g Carbs, 14g Fiber, 37g Protein