SUMMER RECIPE SERIES
Beat the heat with these light fish tacos. So flavorful you will forget about the heat of the summer sun and instead on the subtle heat on your tongue from these fresh ingredients.
Ingredients:
Fish Tacos
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds fish fillets
cooking spray
lettuce, shredded
8 (6-inch) corn tortillas
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds fish fillets
cooking spray
lettuce, shredded
8 (6-inch) corn tortillas
Lime-Cilantro Crema
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon minced garlic
hot sauce, to taste
Pico de Gallo
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
juice from 2 limes
2 tablespoons cilantro
Salt and pepper
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon minced garlic
hot sauce, to taste
Pico de Gallo
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
juice from 2 limes
2 tablespoons cilantro
Salt and pepper
Preparation:
1) Preheat oven to 425 degrees.
2) In a small bowl, combine the cumin, paprika, ground red pepper, salt, and garlic powder; sprinkle mixture evenly over both sides of the fish fillets. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily when tested with a fork.
3) While fish is cooking, combine Lime-Cilantro Crema and Pico De Gallo ingredients in two separate small bowls; set aside.
4) Once the fish is done, place fillets into a bowl; break into pieces with a fork. Heat tortillas according to their package directions. Divide the fish evenly among tortillas; top each with desired amount of crema and pico de gallo.
( Image: KalynKitchen )
Related: Bacon Flavored Milkshake
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07.05.13 12:00PM BRIGID
Categories: easy, lunch, main dish, quick, supper, summer
Another great way to do this recipe....
ReplyDeleteSometimes if I don't have fish but I want some quality tacos, I will throw all the same seasonings in the slow cooker with some chicken tenderloins. Shred the chicken then let it simmer in the cooker another 15-30 minutes and voila! Same delicious tacos but with chicken. Also great for people who do not like fish so you can cook both so everyone gets the same flavors just different protein.