This is a tasty, low point, easy dinner that’s perfect for taco Tuesdays!
One of my personal goals is to start cooking with fish more. Growing up the only time I ever ate fish was during lent.
We either had baked white fish or salmon patties. The baked fish I could handle, but I HATED the salmon patties.
I can honestly say I haven’t had a salmon patty since I was a kid, nor do I want to.
There are plenty of other fish recipes I can try. I started with these blackened fish tacos. They were so good!!
To start with I mixed together the blackening seasoning. I used paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt and oregano.
Next I sprinkled the seasoning over both sides of the cod. I let it sit for a few minutes while my non-stick frying pan was heating up.
I bought 1 lb. of fresh cod, which was two fish. I cut each fish in half to make it easier to flip while cooking.
While my pan was heating up I started making the adobo sauce. I added 1/2 cup of fat-free sour cream, 1 tablespoon of diced chipotle peppers in adobo sauce, 1/4 teaspoon garlic powder, a pinch of salt and juice from 1/2 of a lime. I mixed it all together and set it aside.
Now it was time to start cooking the fish. I sprayed the pan with no-stick cooking spray and added the fish.
I cooked the fish 5 minutes, flipped it, then cooked it 5 more minutes on the other side.
As the fish was cooking I started chopping up some veggies. I used red cabbage and cilantro.
The last thing I had to do was heat up the corn shells. I sprayed a small pan with no-stick cooking spray and heated each side for about a minute.
All that was left to do was assemble the tacos and eat them. Of course eating is the most important part! These blackened fish tacos were a hit.
Yield: 8 tacos (4 Freestyle points for two tacos)
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1 lb. cod (or other white fish)
- 1/2 cup fat-free sour cream
- 1 tablespoon diced chipolte peppers in adobo
- 1/4 teaspoon garlic powder
- 1/2 lime, juiced
- Pinch of salt
- 8 small corn tortillas
- Red cabbage
- Fresh cilantro, chopped (optional)
Preheat a non-stick frying pan for 5 minutes.
In a small bowl, mix together the spices for the fish.
Sprinkle the seasoning over both sides of the fish.
Spray the frying pan with no-stick cooking spray. Add the fish. Cook 5 minutes on both sides.
In a small bowl mix together the ingredients for the adobe sauce.
Heat a small frying pan. Spray with no-stick cooking spray. Heat the shells one at a time, for one minute on each side.
Assemble the tacos. Enjoy!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!