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Jerk
Tilapia Fish Tacos with “Zoodle” Slaw

This fish taco recipe is just the ticket for a date night in!

4 servings (3 fish tacos per person)

For the zoodle slaw:
¼ cup fat-free plain Greek yogurt
2 tablespoons low-fat mayonnaise
3 tablespoons white vinegar
2 teaspoons SPLENDA® Granulated Sweetener  
¼ teaspoon ground black pepper
⅛ teaspoon salt
2½ cups grated zucchini (from approximately 1 medium-large zucchini)
1 cup grated carrots (about 1 medium-large peeled carrot)
1 cup chopped cilantro
½ cup chopped scallions
1 to 2 tablespoons chopped jalapeno peppers (optional)

1. In a large bowl, add the dressing ingredients: yogurt, mayonnaise, vinegar, SPLENDA®, pepper, and salt. Whisk together with a fork.
2. Meanwhile, place a box grater into a medium bowl and grate enough zucchini for 2½ cups and 1 cup carrots.
3. Prepare the remaining vegetables by chopping the cilantro, scallions, and (optional) jalapeno.
4. Add all the slaw vegetables into the large bowl with the dressing. Use a spatula or tongs to toss together. Let sit until needed for the fish tacos.  

For the jerk seasoning:
½ tablespoon SPLENDA® Granulated Sweetener
1 ½ teaspoons dried parsley
1 ½ teaspoons sweet paprika
1 teaspoons garlic powder
1 teaspoons dried thyme
¾ teaspoons ground cinnamon
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne powder

For the fish tacos:
4 (6-ounce) tilapia fillets
⅛ teaspoon salt
1 tablespoon canola oil, divided
12 (4.75-inch) corn tortillas, to serve
½ avocado, diced, to serve

1. In a small bowl, add all the seasonings for the jerk seasoning. Use a spoon to stir until combine.
2. Coat the fish in about half the jerk spice mixture, using your fingers to spread the spice mixture onto both sides of each fillet. (Reserve remaining spice mixture in a sealed container for up to 1 month.) Sprinkle salt over the fish.
3. In a large nonstick pan, warm ½ tablespoon oil over medium-high heat. Add 2 fillets, cooking until spices are caramelized and the fish easily flakes with a fork, about 5 minutes per side, depending on fillet thickness. Transfer to a plate and repeat sautéing process with remaining 2 fillets.
4. To assemble the fish tacos: Wrap the corn tortillas in a wet paper towel and heat in the microwave until warm, 30 seconds to 1 minute. Break fish into large pieces with a fork. Place the fish pieces, slaw, and diced avocado onto a platter for easier assembly. Into the center of each tortilla, add fish and top with slaw. Garnish with a few pieces of diced avocado and serve.  

The SPLENDA® Brand is proud to support the American Heart Association®’s Simple Cooking with Heart™ healthy living initiative.

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