Eating healthy can be a challenge especially if you are a foodie like me. I also love cooking and baking so you can say that food is my life! One of the foods that I can’t say no to is tacos. You have to admit that the ingredients are all “unhealthy” such as greasy beef, cheese, dressing, and tortillas. So, I had to find a healthier alternative and I found this healthy fish tacos recipe from The Spruce Eats!
Healthy Foodie Goals
Hypertension is among the most common medical conditions that are connected to genes, lifestyle, and old age. I do my best to maintain my blood pressure at a minimum and stay away from fatty and salty foods. A friend of mine shared that lemongrass tea with ginger is perfect for maintaining low blood pressure. Just boil about 5 stalks of lemon grass with ginger for 5 minutes and drink it as tea. Other benefits of lemon grass are lowering bad cholesterol, relieving anxiety, and helps relieve pain or inflammation. (Source: “What are the health benefits of lemongrass tea?,” Medical News Today)
With that in mind, it would be best to drink a cup of lemongrass tea if you’ve eaten something fatty or salty to help detox your body. Be careful though because it sometimes make you sleepy as it acts as a relaxant that helps relieve anxiety.
Healthy Fish Tacos for Taco Tuesdays
Now you can enjoy eating tacos for taco Tuesdays and everyday! You don’t have to worry about raising your cholesterol levels or increasing your blood pressure. You can still eat this healthier and delicious alternative to regular tacos. As a tip, you can even substitute the fish with lean chicken breasts.
For the fish, you can use halibut or mahi-mahi for better flavor and texture. I hope you’ll enjoy this nutritiously healthy fish tacos! Don’t forget to share this with your friends, too.
Gluten-free Fish Tacos
- 8 pieces corn tortillas gluten-free, soft, 6 to 8-inches
- 2 cups coleslaw mix
- 2 tbsp olive oil to brush on tortillas
- 1/2 cup cilantro minced
- 1 tbsp jalapeño pepper seeded, minced, fresh, more if you like heat
- 2 tbsp rice wine vinegar
- 1 lb halibut or other firm-fleshed fillets cut into 1/2-inch strips
- 2 tbsp olive oil to pan-fry fish
- 1/4-1/2 tsp salt or Mrs. Dash seasoning
- 1 pinch freshly ground black pepper
- 2 tsp gluten-free taco seasoning You can use McCormick Organic gluten-free organic taco seasoning.
- 2 pieces limes cut in 10 wedges, use 2 wedges for the mayonnaise mixture
- 3/4 cup gluten-free mayonnaise
- 2 pieces juice of limes
- 1 tsp gluten-free taco seasoning
- Pico de gallo, guacamole optional
- Preheat oven to 325 degrees F.
- Use olive oil to grease the gluten-free corn tortillas. Wrap with parchment paper and place in preheated oven to warm them.
- In a separate bowl, mix the coleslaw, cilantro and jalapeno. Add the rice wine vinegar, salt and pepper. Use Mrs. Dash to substitute the salt. Toss and set aside.
- Season the fish fillets with salt and pepper.
- In a heavy skillet, heat the olive oil over medium heat.
- Pan-fry the fish fillets for 4 minutes on each side.
- Sprinkle each side with gluten-free taco seasoning. Once cooked, cut into smaller pieces as desired.
- In a small bowl, add the mayo, squeeze the juice from 2 lime wedges and stir in 1/2 teaspoon of gluten-free taco seasoning.
- Divide the fish fillets evenly on the 8 tortillas. Top with coleslaw, mayo and serve with fresh lime wedges.
- You an also serve with homemade pico de gallo salsa and/or easy guacamole.