Title : Nutritious Weeknight summer light and Fish Tacos
link : Nutritious Weeknight summer light and Fish Tacos
Nutritious Weeknight summer light and Fish Tacos
These delicious and superhealthy taco - a double dose of protein through fish and Greek yogurt, plus fiber, vitamins, minerals and healthy fats through mango and avocado - are an easy solution for a dinner fast disguised as a fun meal and hit the spot after a hard workout or just a long day of work!
Ingredients
For fish and marinade
3/4 pound white fish fillets, such as halibut, mahimahi, tilapia or
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon cumin
for the mango sauce
1 teaspoon red wine vinegar
1/4 red onion, finely chopped
1 semi-ripe mango
2 tablespoons cilantro
for the Greek yogurt cream
4 tablespoons plain yogurt Greek nonfat
1/4 teaspoon chipotle pepper
1 teaspoon olive oil
pinch of salt
for Tacos and coverage
4 corn tortillas
avocado slices
lemon slices
Directions
- Preparation and cook the fish: Preheat oven to 350 degrees F. Add a tablespoon of olive oil, paprika and cumin over the bottom of a baking dish oven proof. Shake to make a quick marinade. Cut the fillet into four equal pieces and place in a baking dish. Turn the fish to coat all sides with the mixture. Bake at 350 ° F for 15-20 minutes, depending on thickness.
- Make the sauce: Add 1 teaspoon red wine vinegar with finely chopped red onion and set aside (making this first step will be moderate onion). Peel and chop mango; destem and chop the cilantro. Combine all ingredients and stir gently to incorporate.
- Make the custard: Combine Greek yogurt, chipotle, olive oil and a pinch of salt in a small bowl. Stir to incorporate thoroughly.
- Assemble: Heat the tortillas in a nonstick skillet over high heat until hot and crisp approaches. If necessary, remove the skin of the fish - that will come out easily. Establish a piece of fish on each warm tortilla, followed by salsa, sour cream, and the ingredients to your taste!
Information
- Category
- Entrees
- Performance
- Makes 2
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