Fish Tacos with a Grilled Spiced Corn & Black Bean Mix

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

Fish tacos are a much healthier switch up from the traditional beef taco (they are lower in fat and calories).  Also, since I do not eat beef I always want to find creative ways to change up traditional dishes with fish or vegetarian alternatives! These fish tacos were absolutely delicious and packed with flavour and nutritional benefit.

This recipe here serves 2 people: 

What you will need: 

  • ~5 Corn Tortillas (I used Mission’s gluten-free yellow corn mini tortillas)
  • 2-3 tilapia loins (I usually buy the big bag of individually frozen tilapia from Costco)
  • 1 1/2 tbsp Olive Oil
  • Ground Salt and Ground Black Pepper
  • 1 tbsp Lemon Juice
  • Optional: Blackening Seasoning
  1. Light the barbeque. Allow to heat on med-high heat.
  2. On tinfoil, add olive oil, lay your thawed fish in the foil. Sprinkle with sea salt, pepper, spritz with lemon juice, and blacken seasoning if desired.
  3. Prepare your Corn and Bean Mixture while the BBQ is heating. See below. 


Ingredients for Grilled Corn and Bean Mixture:

  • 1 can of corn niblets or frozen corn (341 mL)
  • 1/2 can of black beans, rinsed and drained
  • 1 medium red onion, chopped finely
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1 clove garlic, crushed
  • 1 clove garlic, chopped
  • Sprinkle of ground sea salt and pepper
  • 1/4 tsp onion powder
  1. In a BBQ safe dish, mix together all of these ingredients and stir.
  2. When the BBQ is heated, place the fish on the grill in the tin foil. Place the grilled corn and bean mixture on the BBQ as well but, place this burner on low-medium heat.
  3. While these cooking (~20 minutes), prepare toppings. Your fish will be complete when it begins to flake when touched with a fork/knife.
Processed with VSCO with c1 preset

Processed with VSCO with c1 preset


  • 1/2 avocado, chopped
  • 1 tomato, chopped
  • Fresh salsa
  • Plain 0% green yogurt (instead of sour cream.. a healthier alternative).
  • Other options if desired: shredded cheese, cilantro, lettuce, etc. Make it however you’d like! 🙂


Processed with VSCO with c1 preset

Processed with VSCO with c1 preset



Lettuce Wrap “Tacos”


lettucewraps2I think we can agree that most of us enjoy a little mexican inspired fiesta once in awhile! Tonight I was craving something along the lines of tacos and came up with this healthier version!

What you will need:
450g lean ground chicken
1 head of lettuce — make sure it has large enough leaves to be used as wraps
2 tsp chili powder
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1/2 red pepper, sliced
1 tomato, minced
1 large onion (1/2 sliced for sautéing & 1/2 minced for salsa)
1/4 cup frozen corn
1 large avocado
2 tsp lime juice
2 garlic cloves, crushed
Pepper & salt
2 tbsp Olive Oil

1. Put 1 tbsp of olive oil in a skillet on medium-high heat.
2. Add in thawed ground chicken with 2 tsp of chili powder. Cook until done (no sign of pink through the chicken). Add a pinch of ground sea salt and pepper.
3. Remove chicken from the heat.
4. Add 1 tbsp olive to the skillet and sauté vegetables for ~8 minutes on med-high heat (yellow pepper, red pepper, orange pepper, 1/2 onion) and add 1 clove crushed garlic.
5. While these are sautéing prepare your ‘salsa’. Mince the onion, tomato, frozen corn, and avocado and combine in a bowl with 2 tsp lime juice and 1 clove of crushed garlic. Add a pinch of ground sea salt and pepper to taste.
6. Add the cooked ground chicken back into the skillet with the mixed vegetables and cook for another 3 minutes on low-medium heat.
8. Add your sautéed vegetables, salsa, and chicken to your lettuce wrap and enjoy 🙂
Lettuce wrap