Fish Tacos & Tequila

When is the best time to eat tacos? Always. I recently made this recipe for an at home patio date night with my hubby, and I have to say, enjoying this on a warm summer’s eve was a relaxing little getaway in and of itself. This is a quick, yummy, whole food healthy combo to give you the feels and flavors of a fiesta.

Here’s What You’ll Need:

  • 1 package of fat free Greek Yogurt (I like to use Fage) 
  • 1 Fresh Lime
  • 1 Red Cabbage
  • 2 Small Jalapenos
  • 1 Bell Pepper
  • 2 Tbsp Olive Oil 
  • 1 Lb Tilapia or Cod 
  • Whole Wheat Tortillas
  • Fresh Cilantro Leaves 
  • ½ can of Black Beans
  • 1 small Cucumber
  • La Croix Lime
  • Patron Tequila (or whatever brand you prefer) 

And Here’s What You’ll Do:

  1. In a large bowl, combine the Greek yogurt and the juice from half of the lime. Throw in a little salt and pepper for seasoning. Divide this sauce into two bowls (the extra will be used to top the tacos). Finely chop the red cabbage, 1 1/2 jalapeños and the bell pepper, and add these to one of the bowls with the sauce in it. Toss until everything is combined well.
  2. In a large non-stick pan, heat olive oil and the remaining 1/2 of the jalapeño. Swirl the oil around to coat the entire pan. Season each side of the fish with salt and pepper and then cook until golden brown (about 6-8 minutes).
  3. Heat up the beans.
  4. Warm the tortillas. I like to heat them up in the oven and let them sit in there for a few minutes.
  5. Line each tortilla with a scoop of beans. Then add a scoop of the coleslaw. Cut up the fish and add it on top of the coleslaw. Then add a dollop of the leftover sauce and top with fresh cilantro leaves.

And now for my “healthier” version of a bomb margarita…

Combine the remaining juice from the other half of the lime, 3 cucumber slices (cut into fourths), 1 1/2 oz Tequila (I prefer Patron), La Croix Lime, and pour over ice.

That’s it! Just don’t forget the chips and guac and you’ll be all set for some delicious food. 


– LW

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