Fish Tacos with Tomatillo Sauce

What can I say I like to explore and try new things at all times, so I’m at it again.   Cooking Light as always has something good to cook up, I found this really tasty Fish Taco recipe and what makes this recipe full of flavor is the tomatillo sauce.  I love Tomatillo salsa but this has an interesting add of mayo in it- which raised my curiosity and it is fantastic.  This was so quick and easy to make too…. winner and I’m adding it in along with the many other recipes on the rotation. 🙂   I added Avocado to mine just because it is something I must have in any taco I eat. 😉    If you want to add some kick add 2 TB’s of Chipotle sauce to the cabbage mixture- it’s just a little kick and it won’t take away from the tomatillo sauce.  Enjoy!

fish tacos

Ingredients

  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise (such as Hellmann’s)
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
  3. 3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
  4. 4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
  5. 5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.
Note:MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman, Cooking Light
MAY 2013

Amount per serving

  • Calories: 291
  • Fat: 10.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.6g
  • Protein: 28.5g
  • Carbohydrate: 23.4g
  • Fiber: 3.2g
  • Cholesterol: 64mg
  • Iron: 1.2mg
  • Sodium: 375mg
  • Calcium: 55mg
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