March 1, 2012

Week 52, Recipe 2: Fish Tacos with Avocado Salsa

Photo by Taste of Home

NOTES:
  • Modified from Taste of Home
  • I cut out the tomato that was in the original recipe.
  • Seems like a lot of ingredients but the prep was fairly quick. It cooks in just 10 minutes!
  • Double if you want. Leftovers probably aren't great but 1 lb of fish hardly made enough tacos for two adults and one 2 1/2 year old.
INGREDIENTS
  • 1/4 cup lemon juice (or lime)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 pound cod, halibut or tilapia fillets
  • SAUCE (for drizzling over tacos):
    •  2 medium ripe avocados, divided (some is for the salsa)
    • 1/2 cup sour cream
    • 2 tbsp reduced-fat mayonnaise
    • 1 tablespoon lime juice
    • 1 garlic clove, minced
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried parsley flakes
    • Dash cayenne pepper
  • SALSA (for topping tacos):
    • 1 small red onion, chopped
    • 4 1/2 teaspoons chopped seeded jalapeno pepper
    • 1 tablespoon minced fresh cilantro
    • 1 1/2 teaspoons lime juice
    • 1 garlic clove, minced
    • 1/8 teaspoon salt (plus more, to taste)
  • Corn or flour tortillas (I prefer corn)
  • 2 cups shredded or finely sliced cabbage
DIRECTIONS
1. In a large resealable plastic bag, combine the lemon or lime juice, oil and garlic. Add fish; seal bag and turn to coat. Refrigerate for 30 minutes.
2. For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.
3. Drain fish and discard marinade. Broil fish 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Slice or cut fish into smaller pieces. 
4. Place hot fish on the center of each tortilla. Top each with cabbage, sauce and salsa.

No comments:

Post a Comment