Recipes

It’s a little scary how much I love fish tacos. I love them so much in fact that I never make them at home because I am quite convinced that I may start eating them daily. There is just something magical about fish and cabbage and lime juice and avocado crammed into a warm corn tortilla. Or maybe that’s just me? But I LOVE them. And a couple of days ago I was staring blankly into my fridge at lunch trying to figure out what to eat and decided to finally give them a try. I went with a simple baked version because I was starving and couldn’t deal with marinating or grilling and they came out delicious. Topped with a lower calorie avocado crema made with yogurt and I was one happy girl.

Weight Watchers Fish Tacos and Avocado Cream
Points: 5 Weight Watchers Points Plus
Servings: 4
Serving Size: 2 tacos with 2 tbsp avocado crema
Nutritional Info: 240 calories, 6.3g of fat, 22.7g carbohydrates, 4.4g dietary fiber, 27.2g of protein

Ingredients

• 1 pound tilapia or other white fish
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 1 cup of Shredded Cabbage

For the avocado crema

• Juice of 1/2 lime
• 1 ripe avocado
• 3/4 tsp cumin
• 1/4 tsp salt
• 1 cup non fat yogurt
• *Crema has 1 point per 2 tbsp

Instructions

1. Preheat your oven to 375 degrees.
2. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don’t want spicy fish, use about half of the seasoning.
3. Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
4. While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy. You will have extra.
5. Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the 1 tbsp of avocado crema per taco.