ForneyLife

Fish Tacos for Cinco De Mayo

Posted in Food, Recipes by Sarah on May 5, 2011

In honor of Cinco de Mayo, I tried my hand at a spin on Fish Tacos.  These tacos may not be from the Flying Fish, but they are a simple and healthy recreation!

The Inspiration!

This recipe is adapted from Food and Wine Magazine.

The Result!

This recipe relies on a thick and creamy guacamole as its base.    To make your guacamole, either follow Andrea’s Recipe, or give this a try!  What makes this recipe creamy is the use of low-fat sour cream or greek yogurt.

I used a 6 oz. container of Fage free Greek yogurt, and it made this very creamy and rich.  When finished, press a piece of plastic wrap directly onto the surface of the guacamole.   This will keep the guacamole nice and bright green (not brown, that’s gross).

This recipe's guacamole is rich and creamy.

You’ll also need to prep the cabbage slaw.  This adds a real punch and crunch to the taco!

The color and crunch of the cabbage make this fish taco feel festive!

Next, you’ll want to prepare any other toppings you might enjoy on top of your taco.

Some people use tomatoes or grated cheese.

Pshaw, says the picky eater 😉  I used a corn & black bean topping that was made by mixing together in a small bowl black beans, corn, 1 Tbsp. cilantro, 1/2 Tbsp onion, and some lime juice.

Later, because I had extra chopped veggies on hand, I threw in some diced peppers and even some grated zucchini!

Finally, grill the fish!  Heat and spray your grill (I am in love with mine, but any other way to get your fish flaky and tender will do).  Season and grill until lightly charred and cooked through, about 10 minutes for a large steak-sized slice.  I used about 1.5 lbs of tilapia.  Other good grilling fishes will do, and the original recipe calls for Red Snapper.

Add fish to make it a fish taco

Add all the toppings and garnish with  a lime.  Best served with a little hot sauce for the hot sauce lovers, and a little Corona to cool the palate.

Add Toppings & Garnish with Lime

Ingredients

  • 2 Hass avocados—halved, pitted and peeled  (see here for The Avocado Secret),
  • 1/4 -1/2 cup low-fat sour cream or Greek yogurt
  • 1 small jalapeño, seeded and thinly sliced (If you can handle it!!!)
  • 2.5 tablespoons minced red onion
  • 3 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • Adobo seasoning
  • 1 small head of napa cabbage, shredded (4 cups)
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 pounds fish fillet, grilled (I used tilapia, but many other good grilling fishes may be used)
  • Ten 7-inch flour tortillas, warmed
  • 2 medium tomatoes, thinly sliced (I skipped this topping!)
  • 1 can fresh corn, drained (optional)
  • 1 can black beans, drained (optional)
  • Hot sauce, for serving
  • Lime wedges, for serving

Directions

  1. Make your Guacamole (or follow Andrea’s Recipe):  In a medium bowl, mash together avocados, yogurt or sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt, pepper and adobo seasoning.  When finished, press a piece of plastic wrap directly onto the surface of the guacamole.
  2. Make your cabbage topping:  Cut & shred the small head of napa cabbage.  In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
  3. Make your corn & black bean topping:  Mix together in a small bowl your black beans, corn, 1 Tbsp. cilantro, .5 tablespoon onion, and some lime juice.
  4. Grill the fish!  Heat and spray grill.  Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes for a large steak-sized slice.
  5. Now, assemble your tacos.  Spread a healthy layer of guacamole on a tortilla. Top with a fish, cabbage slaw, corn and bean mix, and any other desired toppings (e.g. diced tomatoes  and cheese, if you’re into those ingredients).
  6. Serve with the hot sauce (and Corona) and lime wedges.

Viva La Fish Taco!

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One Response

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  1. Elizabeth said, on May 5, 2011 at 3:17 pm

    Looks delicious! Fish tacos are certainly the perfect way to celebrate cinco de mayo…and the rest of summer for that matter!


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