Fish Tacos

 

August 27, 2012
Recipe of the Week

My family's first introduction to fish tacos made at home was through my sister-in-law who claims to not be a good cook and yet she has put out some of the most amazing meals we have ever had! This became our family favorite many years ago. One of the things we love about it is the huge flavor! Well worth the extra time and sure to be a hit with friends and family! From our family to yours.

Fish Tacos
Cuisine at Home

4 Servings

Marinate in Lime Juice:
4 - 4oz. fresh tilapia fillets, halved

Blend; Coat fish in:
3 Tblsp. all purpose flour
3 Tblsp. yellow cornmeal
1 tsp. chili powder
1 tsp. kosher salt
1/4 tsp. cayenne

Serve with:
3 cups napa cabbage, shredded
Mango-Avocado Salsa and
Creamy Chipotle Sauce
Corn tortillas

Preheat oven to 500 degrees with rack on the top level.

Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place baking sheet on oven rack and preheat 5 minutes.

Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove hot pan from oven and spray with non-stick spray. Place fillets on hot pan and roast on top rack 5 minutes.

Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.

Mango-Avocado Salsa
Combine:
1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 Tblsp. jalapeno, seeded, minced
1 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. ground cumin
juice of one lime

Before serving, stir in:
1 firm yet ripe avocado, pitted, peeled, thinly sliced

2 Tbsp. coarsely chopped fresh cilantro

Creamy Chipotle Sauce
Stir together:
1/4 cup plain lowfat yogurt
1/4 cup reduced-calorie mayonnaise
2 tsp. sugar
1-2 chipotle chiles in adobo sauce, minced
juice of 1/2 lime

Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend.