Fish Tacos
Source of Recipe
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Recipe Link: http://curezone.com/forums/fm.asp?i=938088#i Fish Tacos
2 ripe large tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1-2 serrano chili peppers, seeded and finely chopped
Juice of 1 lime
Sea salt, to taste
1/3 cup reduced-fat soy free mayonnaise
1 tsp. ground cumin
Ground black pepper, to taste
1 Tbsp. olive, coconut, palm or hemp oil
1 lb. cod or other firm white fish filet, cut in eight 4-inch by 1-inch pieces
8 (6-inch) corn tortillas
1 1/3 cup finely shredded green cabbage (1/2 small head)
1 cup finely-shredded romaine lettuce
1/2 cup minced cilantro leaves
Heat oven to 350 degrees F.
To make the salsa:
combine the tomatoes, onion, serrano pepper and lime juice in a bowl.
Season to taste with salt and set aside.
In another bowl, combine the mayonnaise and cumin.
Season to taste with black pepper and set aside.
Heat the oil in a large, preferably heavy skillet over medium-high heat.
Add the fish. Cook until golden on all sides and opaque in the center of
the thickest part, about 2 minutes per side, 8 minutes in all, turning the
fish with tongs or a spatula.
Meanwhile, wrap the tortillas in foil. Warm them in the oven until moist
and soft, 5 minutes.
To serve:
place 2 tortillas on each of four dinner plates.
Sprinkle 1/3 cup cabbage and 1/4 cup lettuce over each tortilla and
add a dollop of mayonnaise.
Place a piece of fish on top.
Add the cilantro to the salsa and spoon a generous amount over each.
Serve immediately.
Makes 4 servings.
Per serving:
302 calories, 9 g. total fat (1 g. saturated fat), 33 g. carbohydrate,
25 g. protein, 5 g. dietary fiber, 276 mg. sodium.
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