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The DX Exclusive Recipe: Fish Tacos

With creamy cucumber-scallion sauce

Quick and fresh tasting, these tacos are perfect for casual entertaining or a family meal. And, since they’re ready in less than 30 minutes, you’ll have plenty of time to enjoy a long summer evening. Serve a bowl of colorful fresh seasonal berries for dessert. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)

Fish

1 teaspoon ground cumin

½ teaspoon grated lime zest

¼ teaspoon salt

¼ teaspoon cayenne

1 pound white fish fillets, such as flounder, snapper or catfish

Sauce

¾ cup plain low-fat Greek yogurt

¼ cup shredded peeled seedless cucumber

1 slender scallion, thinly sliced

2 tablespoons chopped fresh cilantro

1 small garlic clove, crushed through a press

¼ teaspoon grated lime zest

2 teaspoons lime juice

⅛ teaspoon ground cumin

Pinch of salt

For serving

8 (6-inch) whole wheat tortillas, warmed

1 cup thinly sliced green cabbage

½ cup tightly packed fresh cilantro sprigs

Lime wedges

  1. Preheat the oven to 400°F. Coat a large shallow baking dish with cooking spray.
  1. Stir together the cumin, lime zest, salt and cayenne in a small bowl. Sprinkle the fish with the spice mixture. Arrange the fish in a single layer in the prepared baking dish.
  1. Bake, until the fish flakes easily with a fork, about 10 minutes.
  1. Meanwhile, to make the sauce, stir together all the sauce ingredients in a small bowl. Set aside.
  1. When fish is done, assemble the tacos. Cut the fish into strips and serve in the tortillas topped with the cabbage, cilantro sprigs and sauce. Serve with lime wedges.Each serving (2 tacos and scant ¼ cup sauce): 268 calories, 31 g carbohydrate, 7 g total fat, 2 g saturated fat, 47 mg cholesterol, 5 g fiber, 21 g protein, 835 mg sodium

Serves 4

Get more tips here about keeping track of the food you eat, whether at home or dining out, and your total nutrition throughout the day.

Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.

© 2016 The DX: The Diabetes Experience

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