I prefer my fish tacos with sauteed not deep fried fish. The key for this recipe is the sauce, which can be as hot or mild as you prefer. I'd rate this particular version as a 5 out of 10 on the heat scale.
Sometimes I like to add a bit of chopped mango and jicama to my Pico to use as a salsa for fish or chicken dishes.
- 4 tilapia filets- thawed
- 16 corn tortillas (plan on 2 per taco, 1 is just too flimsy)
- 2 cups fine shredded white cabbage
- 3 limes- 1 for juice and zest, 2 for wedges/garnish
- 3 roma tomatoes-small dice
- 1 small sweet onion- small dice
- 2 jalepeno peppers- seeded and finely minced
- 2 green onions- chopped
- 1 sm clove garlic (optional)
- 1/2c chopped fresh cilantro
- 1 c Fat Free mayonnaise
- 1/2 t. chipotle chili powder
- 1/2 t. cumin powder
- 1/4 t. cayenne pepper
- 3-4 T olive oil
- salt & pepper
- For Pico: combine diced tomatoes, onion, jalepenos, green onion, garlic (optional), 3T cilantro, 2T lime juice.
- For Diablo: combine mayo, 2T lime juice, zest for half of a lime, the chipotle, cumin and cayenne. Salt & pepper to taste.
- Dry fish filets and drizzle 2T olive oil, salt and pepper.
- Heat 2T olive oil in non stick saute pan to medium high.
- Saute fish about 3 minutes on each side until no longer translucent and cooked through. Set aside.
- Heat a dry cast iron pan to medium high/high heat to toast/warm the tortillas.
- Assemble tacos using 2 tortillas for each taco, 1T or so Diablo sauce, Pico di Gallo, shredded cabbage and chopped cilantro. Plate with lime wedges for a squeeze of lime if desired.
|Amount Per Serving||%DV|
|Serving Size 144g|
|Recipe makes 8 servings|
|Calories from Fat 238||65%|
|Total Fat 26.98g||34%|
|Saturated Fat 3.77g||15%|
|Trans Fat 0.0g|
|Total Carbs 30.19g||8%|
|Dietary Fiber 4.9g||16%|