Fish Tacos
I LOVE these tacos. I used a NYT Food recipe but made some changes to make the tacos higher in fiber.
Ingredients
Fish
1 tablespoon canned chipotle pepper, finely chopped (optional)
1 ½ teaspoons chili powder
1-2 Tbsp on olive oil
1 pound halibut or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
Salsa
2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
½ cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black peppers
1-2 tsp White wine vinegar
Taco
6 6-inch fresh corn tortillas (high fiber tortillas are ideal if >4 g fiber)
3 cups shredded brussels sprouts or red cabbage
1 medium avocado
Chipotle sauce -- can make this or buy store bought chipotle sauce
A saucy hot sauce, like Tapatio or Frank’s
1/2 c plain greek yogurt
Steps
Marinate fish with lime and chile powder- place in fridge
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño. add a splash of white wine vinegar for taste. squeeze some lemon or lime for taste
In a medium saucepan, add 1 tbsp of oil and sauteé shredded brussel sprouts
Use 1 tbsp of oil or 1 pat of butter cup in a 12-inch frying pan and place over medium-high heat. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Repeat with the remaining fish.
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
Fill each tortilla with brussels sprouts, 3 pieces of fish, followed by tomato salsa and sliced avocado.
Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.