Tuesday, April 20, 2010

Figure Friendly Spicy Fish Tacos

Yellow polka dot bikini and board short season is upon us, so the quick stops at the fast food joints won't be on your agenda anymore. With this recipe, you can have that margarita with dinner tonight and not feel quite so guilty about it.

Figure Friendly Spicy Fish Tacos

1-1/2 pounds white fish (grouper, cod, etc.) - I used cod
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
Salt to taste
1/2 cup coarse cornmeal - I used yellow cornmeal
1/3 teaspoon pepper
12 whole wheat flour tortillas, 4 inches in diameter (can also use corn tortillas if you prefer)
Southwestern Slaw
1/2 cup Lime Crema
Lime wedges for garnish

Southwestern Slaw (I decided to save time and buy a low cal premade slaw)
1 cup fine-shredded green cabbage
1 cup fine-shredded red cabbage
1 tablespoon lime juice
1-1/2 teaspoons honey
2 tablespoons minced red onion
1 teaspoon minced jalapeƱos
1 tablespoon chopped cilantro
1/4 teaspoon salt

Lime Crema:
1/2 cup reduced-fat sour cream
1 teaspoon fresh lime zest
1-1/2 teaspoons lime juice
1 teaspoon adobo sauce (optional) - I like spicy so I used 3 tsp and it still wasn't spicy
1/2 teaspoon salt

Preheat the oven to 400 degrees Fahrenheit. Combine the olive oil, lime juice, chili powder, cumin, garlic, and salt in a large bowl. Slice fish into 2-inch strips. Place fish in the bowl to marinate for 30 minutes. Add in cornmeal and pepper. Place on parchment-lined sheet pan and bake for approximately 7-10 minutes or until cooked throughout. Remove from oven and place on warm plate until needed. Tent with foil to keep warm.

To prepare the Southwestern Slaw: combine all the ingredients and allow the mixture to marinate for at least 30 minutes.

To prepare the Lime Crema: combine all the ingredients and mix well. It can be stored for up to two days.

To serve: grill the tortillas until they have light grill marks and are heated throughout, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds. Center 2 pieces of grilled fish on each tortilla, and top with the Slaw. Add a dollop of the Lime Crema, fold in half, and serve immediately with lime wedges.

Recipe by AccentHealth Chef Donna Brousseau

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