Fish Tacos

white fish whether salt water or fresh water. Grouper, walleye, northren pike, cod, halibut. Home made Pico spiced to your taste buds. Lettuce, cheese, grilled onions and other veggies that you like. Grill the fish to a where meat almost falls apart. Oh my tastes buds are craving now.

white fish whether salt water or fresh water. Grouper, walleye, northren pike, cod, halibut. Home made Pico spiced to your taste buds. Lettuce, cheese, grilled onions and other veggies that you like. Grill the fish to a where meat almost falls apart. Oh my tastes buds are craving now.

Sounds yummy! What do you suggest for the tortilla? Corn vs. flour?

Corn Tortillas are the more traditional tortillas, Cabbage instead of lettuce. I'm still looking around for a more nutritious recipe for crema. Mmmmmm. now you got me thinking about fish tacos and beer....

Fish Tacos with Lime-Cilantro Crema


Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

Yield: 4 servings (serving size: 2 tacos)

Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preparation
Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Nutritional Information
Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg

ooo awesome recipes!

What spices do you folks use on the fish ? Do you use a rub, marinade or just plain ol' fish? Also, grilling fish can be quite tricky. Do you guys grill on the stove top, broil, or use foil ? Thanks for the tips!

bump!! thanks for the recipes!!

I just made these the other night after I found Paula Deen's healthiest recipe. My family is not much on Lettuce wraps so I altered the original to include Taco Shells and skipped on the red onion to added Green Bell instead. YUMMY!

Mango - 1 whole
Tomato - 1 whole
Half of a raw Jalapeno
Half a Green Bell Pepper and/or red Onion
Realime (100% Lime Juice) 3 tsp
Mahi Mahi - 16 oz
Morton - Nature's Seasons-Seasoning Blend-No Msg
Pepper
Olive oil - 1.5 tbsp
Taco Shells - 12
Dole Spring Mix Salad (Bagged) - 1.5 cups

Dice and mix the Mango, Tomato, Jalepeno, Bell pepper/Onion. Add lime and cilantro.

Season Mahi with Morton's Nature Seasoning and Pepper. Add Olive oil to the pan and heat until hot.
Add fish and cook until center is opaque. Once fish has cooled a bit chop the fish into large chunks.
Assemble Taco with Fish, Mango Salsa, and Lettuce.


So you could substitute the Taco Shells for Butter or Romaine Lettuce leaves then you would be following Paula's "Mahi Mahi Lettuce Wraps" recipe.

Use panko breadcrumbs (they also come in wheat) and bake depending on thickness. use packaged coleslaw cabbage and yogurt or light sour cream white sauce of choice with lime juice squeezed on top. I also like corn tortilla's. Very low in calories! But they way they are usually prepared (just warmed) is so tasteless.They taste un-cooked...which they are. Spray each side of tortilla with "Pam" and " fry" before filling. It makes a HUGE difference in the taste, plus they will be more bendable.

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When in a hurry, I use the ziplock zip-n-steam bags to prepare individually frozen fish fillets (tilapia, white fish etc.) that you can get at any grocery store. The whole meal is usually done within 4-6 minutes depending upon the size of the fillet. Surprisingly enough, the fish turns out flaky. Because I'm steaming, I experiment with different spices like tumeric to up the flavor. I usually split the bigger fillets into two tacos. Load up the lettuce, tomatoes, and a tbls each of salsa & tzatziki cucumber yogurt sauce. Yummy in my tummy!