Biggest Loser Fish Tacos Recipes

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BIGGEST LOSER FISH TACOS



Biggest Loser Fish Tacos image

Simple, light and easy Fish Tacos courtesy of the Biggest Loser Resorts

Provided by Biggest Loser Resorts

Categories     Entrees

Time 55m

Number Of Ingredients 13

1 pound orange roughy (- or similar skinless fish fillet, such as red snapper)
3 tablespoons fresh lime juice
1/2 teaspoon paprika
1/2 teaspoon Fine Pink Salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (- optional)
8 whole grain high-fiber tortillas or stone-ground corn tortillas
1/2 avocado (- diced and lightly mashed)
1/3 cup shredded low-fat Mexican or pepper jack cheese
1/2 cup tomato salsa
4 tablespoons chopped fresh cilantro
1-1/2 cups finely shredded cabbage
Hot sauce (- optional)

Steps:

  • Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper and chili powder (if desired). Cover, refrigerate and marinate for about 30 minutes.
  • Preheat the grill to medium-high heat (or preheat the oven to 375¡F).
  • Lightly coat a 24" x 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill.
  • Wrap the tortillas in foil and place them on the grill to warm for 2 minutes.
  • Spread about 1/8th of the mashed avocado on each tortilla and top with 1/8th of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage and hot sauce, if desired. Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh mint.
  • Enjoy!

Nutrition Facts : ServingSize 1 Taco, Calories 140 kcal, Carbohydrate 13 g, Protein 18 g, Fat 5 g, Cholesterol 30 mg, Sodium 480 mg, Fiber 8 g, Sugar 1 g

"BIGGEST LOSER" FISH TACOS



This is out of the "Biggest Loser" Cookbook 140 calories, 18 g protein, 13 g carbohydrates, 5 g fat, 30 mg cholesterol, 8 g fiber, 480 mg sodium. Please take the advice from SJMittens and increase the spices, especially if you enjoy spicy food.

Provided by teresas

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb skinless fish fillets, orange roughy or 1 lb red snapper
3 tablespoons lime juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
8 tortillas, whole grain high fiber or 8 stoneground corn tortillas
1/2 avocado, diced and lightly mashed
1/3 cup shredded cheese, low fat Mexican or 1/3 cup monterey jack pepper cheese
1/2 cup salsa
4 tablespoons chopped fresh cilantro
1 1/2 cups finely shredded cabbage
hot sauce (optional)

Steps:

  • To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).
  • Cover, refrigerate, and marinate for about 30 minutes.
  • Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).
  • Lightly coat a 24' X 12" piece of foil with olive oil cooking spray.
  • Place the fish in a single layer in the center of the foil.
  • Fold the foil over the and fold the ends upward to seal in the fish.
  • Place the foil packet on the preheated grill.
  • Cook for 7 to 10 minutes, or until the fish is opaque.
  • Remove from the grill.
  • To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
  • Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
  • Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.

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