Fish Tacos

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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

  1. Marinate fish with lime and chile powder- place in fridge

  2. 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

  3. In a medium saucepan, add 1 tbsp of oil and sauteé shredded brussel sprouts 

  4. 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.

  5. 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.

  6. Fill each tortilla with brussels sprouts, 3 pieces of fish, followed by tomato salsa and sliced avocado.

  7. Drizzle with the cream sauce.  Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Abigail Rapaport
Abigail Rapaport, MS, RD, is a practicing dietitian & food and nutrition consultant who provides nutrition counseling and healthy lifestyle services to her clients.
www.abigailnutrition.com
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