Well, not exactly, but at least I got your attention. In trying to honor my commitment to a healthier lifestyle, I began thinking of lighter but enjoyable dishes that I have used in the past. I remembered this fish taco recipe that I have used many times from Cooking Light. My husband and I got hooked on fish tacos years ago on a trip to Santa Barbara, so anytime I get the chance to dine on good ones, I do. This dish begins with a recipe called Margarita Grouper Fillets that I prepare as directed except for decreasing the number of fillets since there are only two of us to feed at my house these days. I use two for dinner one night and the other two to prepare fish tacos the next evening…or the next if that’s my first opportunity. While the recipe calls for grouper, I have also used tilapia, sea bass, flounder, and even catfish with equally good results. The following is the fish taco recipe with my changes. I encourage you to give both dishes a try.
Fish Tacos
Dressing:
1 1/2 tablespoons reduced-fat sour cream (You can substitute reduced-fat mayonnaise.)
1 tablespoon minced fresh cilantro
1 1/2 teaspoons fresh lime juice
1/2 teaspoon red wine vinegar (I sometimes omit this and use an extra 1/2 teaspoon lime juice.)
**I like to add about half of a chipotle pepper that has been finely minced. You can add more or less to suit your taste.
Tacos:
4 6-inch corn tortillas (more fiber than flour)
2 Margarita Grouper Fillets, flaked
1/2 cup vertically chopped red onion (I usually either use chopped red onion, or I prepare a pico de gallo instead. You can buy pico already prepared in most markets these days.)
1 lime, quartered
Optional additions: chopped tomatoes, onions, jalapeno peppers, bell peppers, cilantro, shredded lettuce or shredded cabbage. We actually prefer the finely shredded cabbage. You can buy that already prepared in the market as well:)
Prepare the dressing, stirring well with a whisk. Refrigerate until ready to use. (I usually make this up the morning I intend to make the tacos and let it refrigerate all day. I think the flavors blend well that way.) To prepare the tacos, place the tortillas in a zip-loc bag, microwave at high 40 seconds. (I really prefer mine done in the oven or just warmed in a skillet.) Divide the fillets and onion evenly over half of each tortilla; drizzle each with about 2 teaspoons of the dressing. (I usually prefer a tad bit less.) Fold tortillas in half. Serve with the lime wedges (and the pico and options, if using). Makes 2 servings at about 342 calories.
Yummmmmm!
I am definitely going to have to try this. OnlySon was just telling me about some he made and I’ll be honest…I just couldn’t think of fish in a taco. BUT your’s look so deleesh!
JudyBug
Grouper! I never thought of using grouper for fish tacos but it’s an excellent suggestion. Thanks for giving us the link to this recipe – we’re always looking for new versions of fish tacos to try!
Cheers!