Okay guys, who is down for some Yum Yum Fish Tacos?! Can I raise my hand twice? I whipped this recipe up for a Beans, Greens, and Lean Protein New Year Recipe Challenge that I participated in over on Instagram and I gotta tell ya, it was definitely a winner in our house! The great thing about Yum Yum Fish Tacos is that it’s a fast meal and it can be served as a low carb version on large pieces of Romaine lettuce, or can be served in crunchy taco shells or soft flour or corn taco shells. The possibilities are endless!
So, before we jump into making these Yum Yum Fish Tacos, I’m going to give you a little sneak peak photo of what the finished product will look like. Drooling yet? Yeah, I thought so! Believe me, they taste as good as they look!
Even non-fish lovers will love this one because I’m going to teach you a trick for getting that fishy taste out. Are you ready to make some Yum Yum Fish Tacos?! LET’S GET STARTED!!
I started out by putting 4 frozen boneless, skinless Talipa fish fillets into a large bowl. These will thaw in the fridge in the next step so don’t worry that they’re frozen now.
Once you’ve added the fish fillets in the bowl, add in 3 tablespoons of lemon juice and toss the fish in it.
Place a lid on the bowl you’re using and set the fish in the fridge to marinate for 1 hour. The purpose of adding the lemon juice and then marinating the fish in it is to remove any fishy flavor. I absolutely can’t handle a strong fishy flavor so this is my tried and true method of removing it. If the fishy flavor doesn’t bother you, just skip this step and move straight to the next step.
Once the fish has thawed and marinated in the lemon juice, pour the fish, lemon juice and all, into a large skillet and begin to cook on medium heat.
Spread the talapia out in the pan and lightly season with salt and ground black pepper.
Once the fish begins to cook on one side, gently flip it over using a spatula so that it cooks on the other side.
It’s okay if the fish crumbles apart because we’re going to crumble it up for the tacos anyways! P.S. you’ll know you’re fish is cooked through when the meat turns white and flaky. Use a spatula to break the fish fillets apart into large crumbles, and you’re finished cooking the fish!
Now that our fish is cooked, let’s move on to assembling the tacos! First, grab some large pieces of lettuce (you can use any kind, but I personally prefer Romaine because it’s sturdy, works great for a taco shell, and has plenty of nutritional value in those large, green leaves). Wash your lettuce in cool water, carefully removing any dirt particles that may remain, and pat dry with a paper towel.
This is where it starts getting fun. Line your lettuce up on a pretty platter. I chose three lettuce leaves and used this gorgeous, hand carved wooden trencher to assemble my Yum Yum Fish Tacos.
After you have arranged your lettuce leaves just the way you want them, pop open a can of Garbanzo Beans or as some call them, Chick Peas and drain the water from them. Spoon them onto the lettuce leaves. I used 1 tablespoon per taco.
Now you’re going to go a little Hawaiian with this whole thing and add 1 tablespoon of crushed pineapple to each lettuce leaf. Be sure to drain as much juice from the crushed pineapple as you can before adding to your tacos. This will prevent the tacos from being too watery. Aloha Oy!
NOW you get to add your fish! I used 2 tablespoons of fish for each lettuce leaf and then just spread it out so that it was evenly distributed.
But wait! We’re not finished yet! Grab tri colored coleslaw (not prepared – just the shredded tri-colored cabbage) and sprinkle it on top of the fish in your Yum Yum Fish Tacos.
Okay foodie friends, let’s get saucy with it! If you’ve been wondering how these Yum Yum Fish Tacos got their name…wonder no more! Time to drizzle on that Japanese Yum Yum Sauce! I absolutely LOVE this stuff and I have heard from a lot of you on Instagram that you love it as well! I drizzled 1 teaspoon of the Yum Yum Sauce on each fish taco.
I find this Yum Yum Sauce at my local Walmart and Kroger, down the Asian food aisle. This is the sauce you will see often drizzled over sushi in Japanese steak houses and sushi bars! The Japanese sometimes refer to it as “spicy mayonnaise” and once you taste it, you’ll be addicted! The version of Yum Yum sauce I buy isn’t spicy but Walmart and Kroger both carry this same brand in a spicy version if you prefer a little kick.
Now that you are finished assembling and drooling over these Yum Yum Fish Tacos, it’s time to dive in!
I sure enjoyed having ya’ll in my kitchen today! Thanks for cooking with me! If you make this dish and you love it, share it with me on Instagram! Happy cooking and feasting friends!
Yum Yum Fish Tacos
A delicious, fast and easy, Hawaiian style, low carb taco with all the flavors of a beach-side restaurant, cooked in the comfort of your own kitchen!
- 4 boneless skinless Talipa Fish Fillets
- 3 tbsp lemon juice
- salt to taste
- ground black pepper to taste
- 8 tbsp Chick Peas drained
- 8 tbsp crushed pineapple juice drained
- 8 tbsp tri-colored coleslaw mix not prepared, just the shredded cabbage
- 8 tsp Japanese Yum Yum Sauce
- 8 large Romaine lettuce leaves or your favorite lettuce
Place the fish fillets into a large bowl and cover with the lemon juice. Toss lightly in the juice, place a lid on the bowl, and set in the fridge for 1 hour.
Once the fish is finished marinating, pour the fillets along with the lemon juice into a large skillet and cook on medium heat, turning over after about 2-3 minutes. Be sure to season the fillets with a small amount of salt and pepper.
The fish is cooked through when it is white and flaky. Use a spatula to break the fish fillets up into larger crumbles.
Remove 8 pieces of large lettuce from the head of lettuce and wash it in cool water. Pat dry with a paper towel and arrange on a nice serving platter.
Open a can of Chick Peas, drain the water, and spoon 1 tablespoon on each of the lettuce leaves.
Open a can of crushed pineapple and spoon 1 tablespoon on each of the lettuce leaves, spreading it out evenly.
Add 2 tablespoons of the crumbed fish on each lettuce leave, spreading it out evenly.
Sprinkle 1 tablespoon of tri-colored coleslaw onto each taco.
Finish the tacos by drizzling 1 teaspoon of Yum Yum sauce evenly over the top of the taco.
Serve immediately and enjoy!
Recipe comes to 1 Freestyle Smart Point for 1 taco. Recipe yields 8 tacos.
*Each garnish used in this recipe (aside from the Yum Yum Sauce) is 0 Freestyle Smart Points, so feel free to use as much of the garnishes as you would like.
I have given you the measurements I used as a guide, but you can use as much as you would like without adding any additional Points to your meal.
Shared at Weekend Potluck