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de·li·cious [dih-lish-uhs]

adjective

1. Highly pleasing to the senses, especially to taste or smell: a delicious dinner; a delicious aroma.

Pretty sure I saw fish tacos somewhere under Webster’s synonyms for delicious.  Crispy, crunchy, flaky, creamy de-lic-ous-ness all in one bite.  Definitely a must this summer – a must have once a week!  Only 5 easy steps and a handy-dandy grocery list below.  Give em’ a try with shrimp too.

FISH TACO GROCERY LIST
  • 1 lb – FRESH COD OR TILAPIA
  • 3 – LIMES
  • 1 – SMALL RED ONION
  • CORNFLAKES
  • CHIPOTLE PEPPERS IN ADOBO (1 CAN)
  • LOWFAT PLAIN YOGURT
  • LIGHT SOUR CREAM
  • FRESH CILANTRO
  • CORN TORTILLAS (6-INCH)
PANTRY STAPLES (add to above list if not on hand)
  • OLIVE OIL, EXTRA VIRGIN
  • GARLIC CLOVES
  • SUGAR
  • PURE HONEY
  • SEA SALT
  • BLACK PEPPER, GROUND
  • CHILI POWDER, GROUND
  • CUMIN, GROUND
  • CAYENNE PEPPER, GROUND
  • GARLIC POWDER
Can easily be made gluten/wheat free with product suggestions below.  This dish will make a fish lover out of anyone!
CRISPY FISH TACOS with CILANTRO-LIME SLAW
makes 8 tacos
Marinade:
  • 1 lb FRESH COD OR TILAPIA
  • 1 CHIPOTLE PEPPER* (canned in adobo sauce)
  • 2 tsp CHIPOTLE ADOBO SAUCE
  • 2 LIMES JUICED, ZEST OF 1 LIME
  • 1 tbsp HONEY
  • 2 cloves GARLIC, chopped
  • 1 tbsp OLIVE OIL, EXTRA VIRGIN
  • SEA SALT AND PEPPER

Crunchy Coating:

  • 1 cup CORNFLAKES*, crushed
  • 2 tsp CHILI POWDER
  • 1 tsp CUMIN, GROUND
  • 1/2 tsp GARLIC POWDER
  • 1/4 tsp CAYENNE PEPPER, GROUND (optional)
  • SEA SALT AND PEPPER

Cilantro-Lime Slaw:

  • 1/2 small RED ONION, thinly sliced
  • 14 oz COLE SLAW MIX, green cabbage & carrots
  • 1 LIME, JUICED
  • 3 cloves GARLIC, minced
  • 2 tbsp HONEY
  • 1 tbsp RED WINE VINEGAR
  • 1/2 cup PLAIN LOWFAT YOGURT
  • 1/3 cup LIGHT SOUR CREAM*
  • 1/2 tbsp SUGAR
  • 1/3 cup FRESH CILANTRO, chopped
  • SEA SALT AND PEPPER TO TASTE
  • 8 CORN TORTILLAS* (6-INCH)

*GLUTEN/WHEAT FREE PRODUCTS – w/ GF corn tortillas, GF cornflakes (Ewhorn brand or other), La Costena chipotle peppers are GF and sour cream (such as Daisy brand).

1. Preheat oven to 375 degrees. Place chipotle peppers with adobo sauce, lime juice, zest, garlic, honey, salt, pepper and olive oil in a food processor or blender; process until well incorporated. Pour half the marinade in a shallow glass pan, lay down fish filet and pour remaining marinade over the top. Spread to cover, and marinate for 10 minutes (marinate too long and you’ll have ceviche, not what we’re going for here).

beautiful filet O’ Cod

2. While fish marinates make the coating. Combine crushed cornflakes, chili powder, cumin, garlic powder, salt, pepper and cayenne pepper, if desired, and stir. Set aside in a large, shallow pan.

3. Line a large rimmed baking sheet with foil (for easy clean up) fitted with a wire rack sprayed with cooking spray. Carefully place fish filet in seasoned cornflake crumbs, pressing slightly to adhere and coat well on both sides. Place crusted fish on prepared rack in pan, spray top lightly with olive oil or cooking spray. Bake for 12-15 minutes, depending on filet thickness, or until fish turns opaque and cooked through.

ready for the oven

4. In a large mixing bowl whisk together yogurt, sour cream, lime juice, honey, red wine vinegar, minced garlic, salt, pepper and sugar. Fold in coleslaw mix, onion and fresh cilantro, stir just until combined. Refrigerate until ready to use.

5. Heat a saute pan over medium heat. Warm and slightly crisp corn tortillas, about 30 seconds per side.

Place about 2 ounces of cornflake crusted fish on each warmed tortilla.

Then around a 1/4 cup lime slaw and additional fresh cilantro if desired. Roll up and enjoy with a side of grilled corn. Serving size: 1 taco with slaw.

VARIATIONS: Top with fresh avocado slices, chopped tomato or pico de gallo.

NUTRITION INFO PER SERVING (1 taco with slaw): 160 calories, 3g fat, 30mg cholesterol, 22g carb, 3g fiber, 10g sugar, 17g protein

BEYOND DELICIOUS!

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