• 2 Tilapia fillets
  • ½ package of dried taco seasoning
  • ¼ cup mayonnaise (fat free)
  • ¼ cup green taco sauce (or red for a spicier version)
  • 4 tortillas (cooked and kept warm)
  • 1 cup chopped lettuce
  • ½ cup chopped tomato
  • ¼ cup chopped cilantro
  • 2 limes cut into wedges

I love Mexican food, but the sauces and cheese can be a calorie and fat overload.  However, my Spicy Fish Tacos are both full of Mexican flavor, but also are healthy and fit right into your New Year’s resolution.

I use Tilapia filets, and while many fish tacos are made by breading and deep frying the fish, I prefer to spice it up and bake it.  This not only keeps the calories and fat down, I feel it adds to the flavor of the tacos.

If you haven’t already tried the uncooked tortillas in the refrigerated section of the grocery store, I would highly recommend them.  You simple place them on a hot fry pan (no oil needed) and watch them bubble and brown, turn and after about a minute they are ready.  Fresh and warm, they are so much better than the tortillas I’ve used for years.  Growing up in Southern California spoils you for good Mexican food and these tortillas really have that authentic taste and texture.

Using these tortillas along with other fresh ingredients are what make these fish tacos a favorite at my house.  You can spice them up or down and when they are ready, I make an assembly line and let my guests decide what they want on their tacos and how much of it.

Line a baking sheet with foil.  Spray lightly with cooking spray.  Place fish on foil and sprinkle with taco seasoning.  Seal the foil and bake the fish at 425 for 20 minutes.

Mix together the mayonnaise and taco sauce.  To serve, spread a layer of the mayo/taco sauce mixture on the tortilla.  Place ½ of a Tilapia filet on top.  Garnish with lettuce, tomato, cilantro and serve with lime wedges to squeeze over top.