Need I say anything beyond Skinny Mahi Mahi Fish Tacos? Oh, I do? Okay, I’m about to get extremely dramatic. Feel free to picture the following in Morgan Freeman’s deep baritone. Never, I repeat . . . NEVER have I ever been so proud of myself. Okay, hopefully I’m exaggerating, because seriously? I’m most proud of myself for making fish tacos. Okay, you’re hungry, you’re interested (hopefully a little), and I better talk/write fast so I don’t lose you. Back to the point . . . If you like fish tacos, I’m about to make you really, really happy.Yummy, right? The bread (soft taco) is homemade as well, and takes about 10 minutes to make and cook. As strange as this may sound, the bread makes it. Don’t skip this part of the recipe. Something about the flavor of the Greek yogurt makes the whole thing complete. Okay, here’s what you should get to make these Skinny Mahi Mahi Fish Tacos, or any other taco:
Favorites? First things first, while this blog post is not about tacos, you could totally make these enchiladas into tacos which is why I would suggest you check out that amazing taco holder. How convenient? Also, I adore that quesadilla grilling basket. Makes everything easier, like the daunting task of flipping quesadillas until all the cheese has melted (without burning). And finally, how cute are those wood serving planks?
- Soft Taco Ingredients:
- 1/4 cup white pastry flour (82.5 calories - if using whole wheat pastry flour, increase Greek yogurt by two tablespoons)
- 1/4 cup plain Greek yogurt (30 calories, depending)
- Splash of lime juice (2 calories)
- Taco Mix Ingredients:
- 1.5 oz Mahi Mahi, cooked (about 50 calories). You can use a different fish, add more fish, or substitute with chicken or fruit salsa.
- 2 tablespoons raspberry preserves, unsweetened (60 calories)
- 1 tablespoon pineapple salsa (5 calories)
- 1/3 cup mango, chopped (30 calories)
- Optional: Coconut oil for greasing
- Preheat oven to 400F. Mix together the pastry flour, lime juice and Greek yogurt in a bowl. Shape the dough into a flat circle on parchment paper. Pop it in the oven for about 7 minutes. Keep an eye on it, as it will cook quickly and you don't want it to burn. Also, you want the dough to be soft and manageable.
- On a stove, mix together mahi mahi, cooked (I used half of a Trader Joe's mahi mahi patty), 1 tablespoon of raspberry preserves, mango and pineapple salsa. Use a non-stick frying pan or a pan lightly greased with coconut oil. Cook until all ingredients are heated all of the way through. Since my patty was frozen, I cooked it first until thawed and then added in the rest of my ingredients and cooked for an additional minute.
- Once soft taco is done, take it out of the oven and spread with 1 tablespoon of raspberry preserves. Now, add taco mix to soft taco.
- Finally . . . enjoy! I would say try to contain yourself, but there's really no need. And it's unlikely.