Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fish Tacos




Source of Recipe


From Miavita


List of Ingredients




1 1/4 - lbs. white-fleshed fish fillets, such as flounder, rockfish, red snapper or butterfish
- - Chili powder, to taste
- - Sea salt and freshly ground black pepper, to taste
- - Canola oil cooking spray
1 cup guacamole
2 cups thinly sliced romaine lettuce
1 - vine-ripened tomato, seeded and diced
1 cup your favorite tomato salsa
1 - jalapeño pepper, seeded and finely chopped
8 - corn tortillas, warmed in the oven or on the stovetop
- - Lime wedges, for serving


Recipe



1 Cut fish fillets into thin strips. Season pieces with chili powder, salt and pepper.
2 Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sauté fish strips until cooked through -- this should take only 2 - 3 minutes.
3 Assemble tortillas: Spread guacamole on a tortilla. Top with lettuce, tomato, fish strips, salsa and a sprinkling of chopped jalapeño. Roll up. Repeat with remaining tortillas and filling.
4 Serve with lime wedges