I've really been loving fish lately. I don't know if it is because the warmer weather has me craving lighter food, but meat just hasn't been appealing. With all of summer's fresh produce I like to take advantage by loading up my plate with lots of fresh veggies and fruit, but I also need protein to keep my energy levels high. When my body craves certain food I listen, so I've been cutting back on beef and chicken and making seafood my protein of choice. This leaves my feeling both light and satisfied. In addition, fish is a great source of essential fatty acids, which you can read more about here.

There are so many ways to serve fish that there's no way I could get bored. I've been having fun coming up with new fish dishes and these spicy haddock tacos are my latest creation.
Spicy marinated fish, crunchy cabbage slaw, sweet mango salsa, and an avocado crema to top it all off. These aren't you're typical taco night tacos, but they are super delicious!

These tacos are quite mild, but you could easily kick up the heat by adding some diced jalepeno to the mango salsa, or a squirt of sriracha to the fish marinade. Everything comes together quite easily, nothing needs to be prepped the day beforehand, making these totally do-able for a weeknight dinner. It's also quite flexible. Pick you're favorite white fish, or even shrimp, whatever looks good at the grocery store!

I like to use small corn tortillas, making these gluten-free. The small size makes these easy to eat, and keeps the portion size in check.
I think  these would make  for a great al fresco dinner with friends. Lay out the toppings and have everyone assemble their own for a fresh, summery spin on taco tuesday.

Chili-Lime Fish Tacos

serves 4

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For the Fish:

1 1/2 lb of tilapia, haddock, or other white fish

2 tbsp olive oil, divided

1 1/2 tbsp chili powder

1/4 tsp cayenne pepper

1 1/2 tsp salt

1/2 tsp pepper

2 cloves of garlic, minced

juice of 1/2 lime

For the Cabbage Slaw:

2 cups of red cabbage, shredded

3 tbsp non-fat greek yogurt

1 1/2 tbsp lime juice

1/4 tsp each salt and pepper

For the Mango Salsa:

2 mangoes, diced

1 tbsp cilantro, chopped

1 1/2 tbsp lime juice

For the Avocado Crema

1 large ripe avocado

1 cup of non-fat greek yogurt

2 tsp lime juice

1/4 tsp salt

pinch of cumin

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1. In a small bowl whisk together 1 1/2 tbsp olive oil, chili powder, cayenne pepper, garlic, lime juice, salt, and pepper. Place the fish in a large ziplock bag and pour the marinade over top. Close the bag and massage with your hands until fish is evenly coated in the marinade. Allow to rest for 20 minutes.

2. To make the slaw, toss together the chopped cabbage, 3 tbsp greek yogurt, 1 1/2 tbsp lime juice, and 1/4 tsp each of salt and pepper. To make the mango salsa, toss together the chopped mango, 1 tbsp chopped cilantro, and 1 1/2 tbsp of lime juice. For the avocado crema, place the avocado, 1 cup of greek yogurt, 2 tsp lime juice, salt, and cumin in a food processor or high-speed blender and process until smooth. Place all three topings in the fridge until ready to use.

3. Heat a large cast iron or heavy non-stick skillet over medium-high heat. Add remaining 1/2 tbsp of olive oil and fish. Grill the fish for about 3 minutes per side until cooked through. Remove fish from pan and flake into small peices

4. Place the corn tortillas in an ungreased non-stick skillet over low heat, turning frequently until soft.

5. To assemble: top warm tortillas with fish, then layer on slaw, mango salsa, and drizzle with avocado crema.

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