Monday, March 8, 2010

Grilled Fish Tacos - Lo Cal Version - Worth Every Bite

Fish tacos are something that I had never heard of until my sister in law told me about them. I tried them at a local Mexican restaurant and they are really good. I found this recipe of the lean version of fish tacos. Thought I would share.

Grilled Fish Tacos
Makes 4 servings

1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)
4 fat-free flour tortillas
2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno, salsa

Freshly frozen, farm-raised fish is often a very economical option for those of us who don’t live with a seaport nearby. Check with your market’s fish department to find the best prices and quality.

1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light poppy seed dressing

Nutrition Analysis
Calories 370, Total Fat 11g, Saturated Fat 3g, Sodium 580mg, Carbohydrates 32g, Dietary Fiber 3g, Protein 31g, Calcium 200mg

Source: Cabot Cheese

1 comment:

  1. I have never had fish tacos, but may have to try them someday. Thanks!