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Fish Tacos

Ingredients

Tacos:

1 pound white flaky fish, such as mahi mahi or orata

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour tortillas

Garnish:

Shredded white cabbage

Hot sauce

Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe follows

Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile

1 jalapeno, sliced

1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano

1/4 cup chopped fresh cilantro leaves

Salt and pepper

Directions

Garnish:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 6 to 8 servings

Chili Tortilla Chips

Directions

Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.

Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g

Mexican dishes are a crowd favorite, but they're often loaded with cheese and fatty ingredients.

So we gathered recipes that use fresh vegetables, lean protein, and fiber-rich beans to get the same great taste with less saturated fat and calories.

In general, you should aim for 30% or less of calories come from fat, and most of those calories should come from healthy unsaturated fat. (Use this handy calculator from the American Heart Association to determine your exact amount.)

So try one of these Mexican food recipes tonight!

These tacos are a good alternative to often-greasy ground beef varieties. Use leftovers from a roast chicken or grill up and shred a fresh chicken breast.

Either way, you’re getting 37 grams of protein, more than half the recommended dietary allowance for adults, all for under 315 calories!

Fat per serving: 5.2 grams, 1.3 g saturated

Fish tacos are a tasty crowd pleaser, and, unlike beef tacos, fish and chicken tacos are relatively low in saturated fat.

Choose fat-free sour cream instead of reduced fat to cut back even more on unhealthy fats.

Enjoy 2 tacos for just 232 calories.

Fat per serving: 6 grams, 1 g saturated

Try this recipe: Baja Fish Tacos

Mushroom, Corn, and Poblano Tacos

These flavor-packed vegetarian tacos are filled with several ingredients you probably have on hand. Plus, they take just 20 minutes to make.

Fat per serving: 14.4 grams, 4.5 g saturated

Try this recipe: Mushroom, Corn, and Poblano Tacos

Madonna's Favorite Burrito Recipe

We can’t guarantee that you’ll get as fit as Madonna by eating her favorite burritos, but they do offer veggie-friendly ingredients and heart-healthy fats, sure to keep you healthy and get you on your way.

Fat per serving: 12 grams, 2 g saturated

Try this recipe: Madonna's Favorite Burrito

Sweet Potato and Spinach Quesadillas

For a little sweet to balance out the spicy kick you get from Mexican food, try these Sweet Potato and Spinach Quesadillas. This veggie-friendly dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes—and under 400 calories per serving!

Fat per serving: 13.8 grams, 4.7 g saturated

Cilantro-Lime Shrimp Tacos

These 10-minute tacos get their tangy taste from fresh lime juice and spicy salsa verde sauce. Cilantro adds a refreshing bite. Enjoy two tacos for only 453 calories—that’s just 226 calories per taco.

Fat per serving: 13 grams, 3 g saturated

Try this recipe: Cilantro-Lime Shrimp Tacos

Skillet Veggie Tacos

Get your five-a-day with this veggie taco recipe.

Innovative taco ingredients, such as mushrooms and spinach, can help you up your daily vegetable intake. For added fiber, swap fat-free flour tortillas for whole-grain or corn tortillas.

Fat per serving: 2.3 grams, 1 g saturated

Fish Tacos

These shredded fish tacos are made with tasty low-fat tilapia.

Sprinkle fresh low-fat cheddar cheese on top for added calcium.

Mango adds a sweet taste and tropical flavor to these tacos.

Fat per serving: 11 grams, 2 g saturatedFat per serving: 12 grams, 2 g saturated

Chicken Quesadillas with Roasted Corn Salsa

These quesadillas can be made from leftover roasted chicken or even rotisserie chicken. And with a prep time of just 10 minutes and a cook time of 14 minutes, dinner will be on the table in no time!