Tacos de Pescado Para Mis Amigos (Fish Tacos For My Friends)
Preparation Time: 15 minutes
Cooking Time: 4 minutes
Calories: 264 per serving
Percent from Fat: 19%
Food as MedicineSM Ingredient: Halibut
Food as MedicineSM TipPregnant women who eat fish once a week have a lower risk of premature birth than women who don't. Kids who eat fish regularly may reduce their risk of asthma by as much as 50%. Bake or broil fish to maintain its health benefits. Deep frying diminishes its nutrient content.
Culinary Taste TipHow fish smells is one way to tell whether or not it's fresh. Fresh fish—including halibut—should smell a little bit like seawater. Buy fish sold in open refrigerated displays, not packages, so you can give it a good sniff!
Culinary Technique TipFish drizzled with lime juice stays firm, holding together in the skillet.
Ingredients¾ pound skinless firm fish fillets, such as Pacific halibut or striped bass
2 tablespoons fresh lime juice, divided
1 teaspoon ground cumin, divided
½ teaspoon ancho chili powder
½ teaspoon salt, divided
½ cup light sour cream
1 teaspoon chipotle hot sauce, such as Tabasco or El Yucateco
1 (16 oz.) package cole slaw mix (shredded cabbage and carrots)
½ cup chopped cilantro
8 corn tortillas, warmed according to package directions
PreparationCut fish into ¾ inch chunks. Sprinkle 1 tablespoon of the lime juice, ½ teaspoon cumin, the chili powder and ¼ teaspoon salt over fish. Toss well and let stand five minutes.
Meanwhile, combine the sour cream, remaining 1 tablespoon lime juice, chipotle hot sauce, remaining ½ teaspoon cumin and ¼ teaspoon salt in a large bowl and mix well. Add cole slaw mix and cilantro and toss well.*
Cook fish in a large nonstick skillet coated with cooking spray over medium heat three minutes or until fish is opaque, stirring frequently. Serve fish in warm tortillas topped with a little of the cole slaw mixture. Serve the remaining cole slaw on the side.
Nutritional AnalysisTotal fat (g): 6; Fat calories (kc): 50; Cholesterol (mg): 45; Trans fatty acids (g): 0; Saturated fat (g): 2; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 0; Fiber (g): 5; Carbohydrates (g): 31; Sugar (g): 7; Protein (g): 22; Sodium (mg): 430; Calcium (mg): 132
Comments on Tacos de Pescado Para Mis Amigos (Fish Tacos For My Friends)
Quick, easy, and very tasty!
Delicious and so thankful I can now make them at home instead of having to purchase at a restaurant. My Husband loved them and I love the fact that it's low in calories and saturated fats. I'll definitely be making these on a regular basis. Thanks!
Wow, the cumin* really adds a nice touch, thank you! I also like the fish made into ceviche--make the fish chunks smaller and add more lime (or lemon) juice to "cook" it for an hour or two in the fridge. (Add some diced onion and tomatoes.) Good on a tostada shell, too, or eaten with tortilla chips as scoops.
Do try yogurt instead of sour cream for a bit of a tang. If you drain off the whey overnight, it becomes almost the consistency of sour cream, and loses some of its tang.
And don't let a lack of any suggested hot sauce stop you: use whatever you like, or just add some dried chile flakes (ground, if you don't like a bite of "hot"). A milder flavor can be found in brands such as Huichol.
I could eat this every day, it's just that good! I would bet that folks who say they don't like fish would love this.
BTW, any leftover slaw is great in soup, cooked greens or a tossed salad, or as an addition to scrambled eggs or hash browns.
*I buy many of my herbs/spices whole, so I used cumin seeds and ground them. Try roasting them first--lovely. They are a great companion flavor with carrots of all sorts--a nice complement to the dessert-like sweetness of roasted carrots or the tartness of brined carrots.
I used chicken instead of fish, which worked perfectly. I didn't have a coleslaw kit so I used 3 cups of red cabbage, which also worked perfectly. Great recipe, it tastes like the real thing!
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