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5 from 1 vote

Fish Tacos

Romaine leaves are a great taco filling vehicle. Here, they are filled with seasoned white fish, salsa, avocado, and topped with a creamy sour cream chipotle sauce for a fast, easy, and delicious meal.
Course Main Course
Cuisine Mexican
Keyword dairy-free, dinner, easy, egg-free, fast, fish, lunch, main, mexican, nut-free, protein sparing modified fast, PSMF, seafood, tilapia
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings 2
Calories 444kcal
Author Jenny Ross

Ingredients

Fish

  • avocado oil for pan
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper fresh ground
  • pinch of cayenne optional
  • 1 pound tilapia filets or other firm white fish, such as cod

Chipotle Sauce

  • 1/4 cup sour cream or mayonnaise for dairy-free
  • 2 tablespoons heavy cream omit for dairy-free and thin sauce to desired consistency with a bit of chicken stock or water
  • 1 tablespoon lime juice 1 lime
  • 1/2 tablespoon chipotle in adobo sauce
  • 1/8 teaspoon salt

To Serve

  • 6 leaves romaine lettuce
  • 1/2 avocado diced
  • 4 tablespoons salsa or more to taste
  • 4 tablespoons cilantro minced

Instructions

  • Preheat the oven’s broiler on low and line a rimmed baking sheet with foil. Rub a bit of avocado oil on the foil and set aside.
  • Combine all the fish seasonings in a small bowl and stir to combine. Lay the fish on the prepared baking sheet and then sprinkle with the spice blend. Bake on broil (or 500ºF) for 10 minutes, or until fish just flakes when tested with a fork.
  • While fish bakes, prepare the chipotle sauce. Stir all ingredients together in a small bowl. Set aside.
  • To serve, flake the fish gently into large pieces with a fork. Lay romaine leaves on serving plates, top with salsa, fish, avocado, cilantro, and drizzle with the chipotle sauce.

Notes

To make this for a protein sparing modified fast (PSMF), omit the avocado and heavy cream. Reduce the romaine to 2 leaves and shred them as a topping.
Nutrition without avocado: Calories: 363 cal, Carbs: 9g, Fiber: 4g, Fat: 16g, Protein: 49g
Nutrition for PSMF version: Calories: 297 cal, Carbs: 6g, Fiber: 2g, Fat: 10g, Protein: 47g

Nutrition

Calories: 444kcal | Carbohydrates: 12g | Protein: 50g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 149mg | Sodium: 1144mg | Potassium: 1371mg | Fiber: 7g | Sugar: 4g | Vitamin A: 9094IU | Vitamin C: 12mg | Calcium: 126mg | Iron: 3mg