Give a Fish a Chance Tacos

I have long avoided the fish taco craze because I love the beefy cheesy Mexican taco and just couldn't get my fork into (or head around) a non-beef taco.  I never even ventured out to a chicken taco! But since I am counting calories and last evening I only had about 400 left for dinner, I gave the ol' fish taco a chance, and boy am I glad I did!  This recipe surprised the heck out of me by being more flavorful and filling than I expected, partially thanks to my twist in adding the green chiles.  I am generally not a fish fan, unless it is some fried crappie, or trout, but this is a much healthier way to change up the menu and I will go to this recipe again and again. 

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt
Freshly ground black pepper

1 lb Tilapia fillets

Combine the first 4 ingredients into a marinade and put the thawed fillets into a bag with the marinade in the refrigerator for 20 minutes.  

1/2 cup plain nonfat yogurt
2 tablespoons lite mayonnaise
1 4.5 oz green chile peppers
Envelope of Baja Citrus or Chipotle seasoning

Combine the yogurt, mayo, 1 tablespoon of seasoning,  and chiles and set aside or chill.

Spray a frying pan with cooking spray and cook the fillets for 3-4 minutes per side, until white and flaky.  At this point for extra flavor, I sprinkled some of the remaining Baja Citrus seasoning on the fish while it cooked.

1 pkg 6 inch corn tortillas
1 bag coleslaw
Lime wedges

Heat the tortillas in the frying pan coated with spray for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the green chili sauce. Top with fish, and coleslaw and a dredging of lime juice.  These are about 125 calories each according to my calculations.  Other toppings to consider are corn kernels, cilantro or tomatoes.