This post is sponsored by American Family Insurance. Thanks for supporting the brands that make Savvy Eats possible. All opinions are my own.
Tacos are one of our go-to dinner recipes at any time of the year. On weekends, I might spend an hour or more simmering some perfectly seasoned chicken or pork to add to our tacos. But on weeknights, I’m typically looking for something much more simple and quick. Sometimes, that means using leftover chicken or beef from another dinner, some corn salsa and some veggies or guacamole. And sometimes, it means that fish tacos are on the menu. Even with marinating time, I can get a grilled fish taco dinner on the table in under 30 minutes!
For a long time, the idea of fish tacos evoked only greasy, fried filets. In other words, they weren’t exactly the healthy dish I’d want to serve my family on a regular basis. So in recent months, I’ve been playing around with using grilled fish and various vegetables in my tacos instead. Right now, my favorite non-fried fish taco (because let’s face it, fried fish is still delicious as an occasional thing) is grilled tilapia with a cabbage-carrot slaw covered in pineapple jam. The jam adds just a touch of sweetness and depth to vegetables that otherwise don’t have a ton of flavor, and the crunch of the slaw is a nice contrast to the tender, flaky fish.
Fish tacos are made healthy and fresh when you use grilled fish instead of fried, and add a crunchy cabbage and carrot slaw.
- 4 teaspoons lime juice
- 4 teaspoons extra virgin olive oil
- 2 teaspoons chili powder
- Pinch of salt
- 1 pound tilapia filets
- 4 tablespoons pineapple jam
- 1 tablespoon olive oil
- Pinch of salt
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 4-6 6" flour tortillas
- Whisk the lime juice, olive oil, chili powder and salt together. Dredge the fish through the marinade, coating both sides of each filet, and allow them to rest for 15-20 minutes.
- Meanwhile, whisk the pineapple jam with the tablespoon of olive oil and the salt. Stir in the cabbage and carrots; allow to rest at room temperature until serving time.
- Preheat a grill pan over medium heat. Cook the tilapia for 2-3 minutes per side, or until it is cooked through, tender and flaky. Shred the fish.
- Fill each tortilla with some fish and slaw. Serve immediately.
Want to see more family favorite recipes turned healthy? The Sunday Supper Movement has teamed up with American Family Insurance to bring you a whole host of healthy family recipes. Find more recipes on the “Family Favorite Recipes” Pinterest board, and follow American Family Insurance on their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.
Looking for other healthy weekday dinners? Try this week’s other #WeekdaySupper recipes from some of my fellow bloggers:
Monday – Feel Good Sloppy Joes by Curious Cuisiniere
Tuesday – Crispy Fish Sticks with Roasted Potatoes by Magnolia Days
Thursday – Roasted Red Pepper Pesto Pasta by The Messy Baker
Friday – Jalapeño Popper Quinoa Bites by Alida’s Kitchen
Psst: This post was sponsored by American Family Insurance and Sunday Supper LLC. All opinions are my own.