Low Sodium Blackened Fish Tacos
Tacos. Perfect in their own simplicity. It’s fillings in various forms and incarnations easily delivered to your mouth via a hand held conveniently edible tortilla delivery system. Rivaled only perhaps by the sandwich. So popular a fast food chain, Taco John’s trademarked having Taco Tuesdays. So what better way to celebrate Cinco De Mayo, Tuesday, or any other occasion that is worthy, than with my recipe for low sodium blackened fish tacos?
How Healthy Can A Taco Be?
I will have a guide to building a perfect low sodium taco post like I did with cheeseburgers. There are many places for sodium to hide in tacos. In the meat (protein), seasonings, sauces, cheese, and tortillas. Let’s see where we can make some quick salt hacks. Use corn tortillas instead of flour tortillas. The mission brand of corn tortillas are typically a low sodium option.
You can also make them from scratch, which is a great option too. I always found the texture of handmade corn tortillas much better. You can also add finely minced Jalapenos or add cilantro and lime into the tortillas as another way to really load up the flavors of your tacos and avoid the salt. My recipe for salt free tortillas is here.
Use shredded swiss instead of cheddar. Make sure your spices are salt free. For this recipe I used the Dak’s Salt Free Blackened Spice. Fan’s of Hacking Salt get 10% off their order and Free shipping. Or you can make your own with paprika, cumin, black pepper, mustard seed, cayenne, and oregano. I usually finish my tacos with a hot sauce. the blackening spice already lends a bit of heat to these tacos, so you don’t want to go over the top. I whip up a sriracha sour cream to finish these.
What kind of tacos do you love? Let me know in the comments and I may have to do a few more taco recipes. You can never have enough tacos!
- 1 Tomato - diced
- 1 Orange bell pepper - seeded and diced
- 2 Limes
- 3 cups Cabbage - finely shredded
- 1/2 cup Pineapple - crushed or finely chopped
- 1 Tbsp Rice Wine Vinegar
- 8 6 inch Corn Tortillas
- 1 lb of Skinless Cod Mahi Mahi, Halibut, or Tilapia
- 2 tsp Sriracha
- 1/2 cup Sour Cream lowest sodium you can find
- 2 Tbsp of Salt Free Balckening Spice
- 1 cup of finely shredded Swiss cheese lowest sodium possible
Add the pineapple, cabbage, vinegar, and the juice of one lime to a bowl and allow the cabbage to slightly pickle in the vinegar and juice while you make the tacos.
Stir the sriracha into the sour cream and place back into the cooler or refrigerator until you are ready to serve.
Allow the fish fillets to come to room temperature, coat each side with oil and season with the blackening spice.
Heat your grill to medium high heat.
Place the tortillas on the grill and cook to get a slight char, flip over and repeat.
Remove the tortillas from the grill and wrap in a towel to keep them warm.
Grill the fish about 3 minutes a side until cooked through
Lay out the tortillas (2 per plate per guest)
Assemble by adding a portion of the cabbage-pineapple slaw, fish, tomatoes, bell peppers, cheese, and sriracha cream sauce.
Provide lime wedges to your guests to squeeze over if desired.
The links to the Dak’s Spices Page is an affiliate link. Besides enjoying your discount, purchases from them help towards the production of this blog.