Monday, January 19, 2009

Fish Tacos with Chili Lime Cream

First, I must say how much I LOVE my new lightbox that Matt and I made tonight. The fish tacos tasted amazing, but the lightbox makes them look even more incredible! OK, back to the fish tacos. This was just about the quickest dinner I have ever made. I was able to put it all together while Matt played with the lightbox as evidenced below.

Ingredients (serves 2):
1/2 pound tilapia filets
2 tsp. olive oil
Salt and pepper to taste
4 fat free 6" flour tortillas
Shredded cabbage or package of cole slaw
Shredded pepperjack cheese (optional)

For the chili-lime cream (from BHG, February 2009):
1/4 C reduced fat sour cream
Juice from half a lime
1/4 tsp. chili powder
1/4 tsp. garlic powder

Heat the oven to 350 degrees. Wrap the tortillas in tin foil and place in the oven until warmed through.

Heat the olive oil in a skillet over medium heat. When hot, add the tilapia filets and salt and pepper the side that's up. Sautee for 2-4 minutes per side, until fish is flaky.

Meanwhile, combine the ingredients for the chili-lime cream.

When the fish is fully cooked, flake with a fork. Assemble the tacos with the fish, cabbage, chili-lime cream and pepperjack cheese, if desired.

WW points per serving (two tacos, without cheese): 7 points

Back to the lightbox. Here are the two websites I used for help:

Below is the finished product and, as mentioned above, Matt's professional photograph... ha! I couldn't have done it without his help, though!


  1. YUM! those look tasty; I love fish tacos!!

    you might also want to add lights on both sides (or on one side) of the lightbox as well, to reduce some of the slight shadowing that you are getting.

  2. Great job on the light box and these tacos look great! I sometimes prefer fish over the other kinds of tacos because they taste so much more refreshing and lighter :)

  3. I'm very impressed! I'll try those fish tacos out on my family ~ I've never been a big tilapia fan but this may be the exception.