Day 34: Grouper Tacos

I've previously mentioned how I use the cookbook Skinnytaste to stay on track during the week and to balance out my crazy sweet tooth. Well, this week has been a duzy so even though it's Saturday night, I decided to make something healthy to balance out all of those cookies from last night. Today has been a long day but I made the Mahi Mahi Fish Tacos with Spicy Avocado Cream found in the Skinnytaste cookbook. Unfortunately, my local store did not have any Mahi today, so I decided to get Grouper instead and it was SO GOOD.
There are a few adaptions I made to this recipe but it's pretty much straight from the book. There's just something I can't resist about a fresh piece of Grouper... it's mild in flavor, flaky, and soft. I just love it! Something I learned when cooking or baking- roll with the punches. If you don't have an ingredient or the store ran out of something you need- find a substitution. Don't know what to substitute your ingredient with? Google it! Another adaption I did was use Greek yogurt instead on sour cream. I happen to have some in my fridge and didn't have any sour cream and didn't want to buy any because for some reason, I can never use all of it before it expires. Also, since this is a healthy recipe- Greek yogurt felt like the right way to go.
Even though this recipe is low in calories it was jam packed with flavor and filling. Hope you enjoy it!

*Ingredients for Slaw
2 cups shredded red cabbage
1 TBS roughly chopped fresh cilantro
2 TBS fresh lime juice
1/8 tsp salt
*Ingredients for Avocado Cream
2 TBS Greek yogurt
1/2 TBS fresh lime juice
1/2 medium Hass avocado, chopped
1 TBS chopped fresh cilantro
1/8 tsp salt
freshly ground pepper
*Ingredients for fish
1 tsp olive oil
1 small onion, diced
5 garlic cloves, minced
1 10 oz can mild diced tomatoes, drained (save juice from can)
1 4 oz can diced green chiles
1 TBS chopped cilantro
1/2 tsp ground cumin
1/8 tsp chili powder
freshly ground black pepper
12 oz fresh Grouper
1/2 lime
Corn tortillas

*Directions
-Slaw
In medium bowl combine cabbage, cilantro, lime juice, and salt; stir to combine and set aside.
-Avocado Cream
In a blender, blend 2 TBS water, Greek yogurt, lime juice, avocado, cilantro, salt, and pepper to taste. Blend until preferred consistency, I liked mine a little more rustic
-Fish
In a large skillet heat olive oil and add diced onions. After cooking for about 4 minutes, add your garlic. Cook for about 1 minute, until fragrant. Add tomatoes, chiles, cilantro, cumin, chili powder, salt and pepper to taste. Cook for 1 minute and check consistency. If it's sticking to the pan and looks like it will burn add up to 3 TBS of the drained juice from the can of tomatoes. Reduce heat to medium and place grouper in the skillet. Cover your pan and cook for 7 minutes, the grouper will start to curl while cooking. With your wooden spoon, lightly break the grouper up into bite sized pieces and mix with the tomatoes.
-To assemble your tacos, toast the corn tortillas, add 1/3 cup fish per 2 tacos, add slaw, and drizzle 1 TBS of avocado cream sauce on top. Enjoy!