Fish TacOMGs

by Marelylilly - Wednesday, April 02, 2014

If you're in the market for a new recipe and would like to make your tastebuds do cartwheels, you'll be making these like, yesterday. I found the original recipe here, but changed it up a little bit making it quite a bit healthier. For example, I used butter lettuce leaves, rather than tortillas and I used Greek yogurt in place of the sour cream. (Two of my go-to recipe substitutions!)

Because these little slices of heaven taste like, well, heaven...I've decided they aren't just Fish Tacos. They will now be referred to as "Fish TacOMGs". Because "OMG" is exactly what you'll say to yourself when you realize you'rejust now trying this recipe for the first time. At least that's how Beau and I felt about 'em.

Really...I will be making these weekly. And craving them daily. Oh and they're naturally gluten-free, too. #winning

Fish TacOMGs

Here's what you'll need for the fish:

1 lb tilapia (about 3 large filets)
1 T olive oil
3 T fresh lime juice
2 t honey
2 garlic cloves, minced
1 T chili powder
1 t cumin
1 t cayenne pepper
salt & pepper, to taste

Here's what you'll need for the slaw:

2 C shredded red cabbage
2 T fresh cilantro, chopped
1/4 C Fage 0% Greek yogurt
1 T lime juice
salt & pepper, to taste

Extra ingredients:

2 mangoes, diced (for topping)
1 avocado, diced (for topping)
6-8 butter lettuce leaves

Instructions:

Preheat the grill to medium-high heat.
Place fish in large Ziploc bag. Add olive oil, lime juice, honey, garlic, chili powder, cumin, cayenne pepper, salt and pepper. Close bag and massage seasonings into fish. Set aside and let marinate for 20 minutes.
For the slaw, in a large mixing bowl, combine cabbage, cilantro, Green yogurt, lime juice, salt and pepper. Toss with a fork and chill until fish is cooked.
Remove fish from marinade and grill for about 3-5 minutes on each side, or until done.
Divide fish equally into your butter lettuce leaves. Top with slaw, mango and avocado and. if you're anything like me, devour them ALL!