Fish Tacos
We just had some fabulous fish tacos. They are in our cookbook under Just for the Halibut Tacos, only we used wild cod instead of halibut. It took us immediately back to the shores of Sayulita, Mexico where we really, really fell hard for fish tacos. These little tacos cook up so fast, too. I made the sauce this afternoon so the flavors had a little bit of time to develop and then tonight I quickly cooked up the fish, steamed some broccoli and put together a quick avocado salsa and voila! Even the kids enjoyed our meal. The best part may have been that we were able to eat outside tonight – a beautiful Colorado evening! A reminder to be grateful for the little things. If you’re interested in the recipe and you haven’t received this months newsletter, here’s a little sneak peak:
Fish Tacos with Guacamole Salsa
Serves 4 to 5
Guacamole Salsa:
1 cup cherry tomatoes, halved
1 avocado, pitted and chopped
1/2 medium onion, diced
1/4 cup fresh cilantro, chopped
1/4 jalapeno chili pepper, seeded and diced
1 dash salt
1 dash pepper
1 dash ground cumin
2 tablespoons fresh lime juice (about 1/2 lime)
8 corn tortillas
1 pound halibut fillets or wild cod
1 tablespoon olive oil
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
1/3 cup lowfat mayonnaise
1 cup lowfat yogurt
1/2 teaspoon chili powder (we used chipotle chili powder)
1 tablespoon ketchup
1/4 teaspoon ground cumin
1 dash hot sauce
6 cups shredded cabbage, or coleslaw mix
2 medium limes, cut in wedges
Prepare guacamole salsa ahead of time if desired on tacos. Combine all ingredients (cherry tomatoes through lime juice) together in medium size bowl. Stir together gently until well mixed. Keep refrigerated until ready to use.
Preheat broiler or grill. (You can also cook these up super quick in a stovetop skillet).
Wrap stack of tortillas in damp clean kitchen towel and have ready to microwave once the fish is cooked – this will only take about a minute. As an alternative, the tortillas may be warmed in aluminum foil in the oven or over a gas grill top.
Rinse fish and pat dry with paper towels or clean dish towel. Place fish in a shallow baking pan and brush with olive oil and sprinkle with 1/4 teaspoon of salt and dash of pepper. Broil fish about 4 minutes or grill over medium high heat (cover closed and without turning) about 4 to 5 minutes or until just cooked through.
While fish is cooking whisk together mayonnaise, yogurt, chili powder, ketchup, cumin, dash of salt and hot sauce.
Mix 1/2 cup of the sauce mixture with the shredded cabbage and reserve the rest of the sauce to serve with the tacos.
Remove fish from oven or grill and cover to keep warm.
Transfer two tortillas to each plate, top with fish, cabbage/coleslaw mixture (about 2 tablespoons), additional sauce if desired, guacamole salsa and lime wedges.
Per Serving: 443 Calories; 18g Fat; 30g Protein; 46g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 696mg Sodium.
May 18, 2010
by Optimum WellnessComments
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