I used a recipe from a cookbook that my mom got me a few years ago from Pampered Chef. I've actually been working my way through some of the recipes in it and they are quite good, so I'll keep them coming.
Fish Tacos
adapted from The Pampered Chef: It's good for You and Annie's Eats
Ingredients
Marinade
- 2 Tbsp lime juice
- 3 Tbsp oil
- 3 Tbsp minced cilantro
- 1/4 tsp cumin
- 2 cloves garlic, minced
- 1 lb white fish (halibut, cod, tilapia, etc.)
- salt
- 1/4 cup sliced green onions
- 2 Tbsp minced cilantro
- 1 Tbsp lime juice
- 1 Tbsp vegetable oil
- 1 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp cajun or blackened fish seasoning
- 2 cups broccoli slaw mix
- juice of 1 lime
- 2 Tbsp cilantro, minced
- 6 oz. nonfat greek yogurt or sour cream
- 1 clove garlic, minced
- pepper, to taste
- 6-inch flour tortillas
- For Fish: Combine the marinade ingredients in a shallow dish and whisk until blended. Place the fish in the mixture, turning to coat, and marinade for 15-30 minutes.
- For Slaw: Combine green onions, cilantro, lime juice, oil, garlic, sugar, and seasoning in a bowl; whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.
- Prepare cilantro cream sauce: Combine all ingredients in a small bowl and mix until well blended. Refrigerate until ready to use.
- Cook Fish: Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Add more cajun seasoning, if desired. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
- Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce, slaw, and additional toppings as desired.
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