I am really excited to share this recipe with you. I was very happy with how it all came together. The great thing about this recipe is you can make all the condiments ahead of time and cook the fish right before you are ready to eat. These taco's are so fresh, healthy and flavorful. I hope you get a chance to make these, they will not disappoint!
Fish Tacos
Makes 8-10 tacos (serves 4 people)
Ingredients:
Fish:
1 1/2 pounds Tilapia fillets or other white fish
Salt and Pepper -to taste
1/4-1/2 tsp cayenne pepper
1/2 tsp chili powder
1/4-1/2 tsp cumin
Cabbage Slaw:
1/2 head red cabbage
Handful of basil-chiffonade or chopped
2 tbsp cilantro-chopped
1/4 tsp cumin
Zest and Juice of 1 orange
Olive oil
Salt and Pepper- to taste
Salsa:
4 ripe tomatoes
1/2 jalapeno-finely diced (seeds removed if you prefer less spice)
1 tbsp cilantro-chopped
Olive oil
Salt and pepper-to taste
Juice of 1 lemon
Mango Sauce:
2 Mangos-peeled and diced
1/4-1/2 tsp cayenne pepper
Salt and pepper-to taste
1 tbsp honey
Jalapeno corn:
1 tbsp butter
1 bag of frozen corn (about 8-10 oz)
1/2 to 1 jalapeno- diced
Salt and pepper to taste
To Serve:
Flour torillas
Avacados
Sour cream
Make the condiments ahead of time:
1. Cabbage Slaw: Thinly slice cabbage and place in medium size bowl. Add in basil, cilantro and spices; mix together. Add in orange zest, juice and olive oil. Season with more spices to taste. Refrigerate until ready to serve.
2. Salsa: Place the diced tomatoes and jalapeno in a small bowl. Add in chopped cilantro, salt and pepper, olive oil and lemon juice. Mix together. Refrigerate until ready to serve.
3. Mango Sauce: In a small non-stick saute pan, add in diced mangos, cayenne pepper, honey and 2-3 tbsp water. Cook on medium heat until mangos are soft. Add more water as needed to prevent mangos from sticking. Season with a little salt and pepper. Add to blender and puree until smooth. Refrigerate until ready to serve.
4. Jalapeno Corn: On medium heat, melt butter in a saute pan, add in corn and jalapeno and cook until corn is warmed through; 10-15 mins. Season with salt and pepper- Set aside or refrigerate until ready to serve.
5. Fish: Preheat oven to 375 degrees F. Cut fish fillets into 3" by 1" pieces and place on a baking sheet coated with cooking spray or lined with non-stick aluminum foil. Season fish with salt, pepper, 1/4 tsp cayenne pepper, 1/2 tsp chili powder and 1/2 tsp cumin. Bake for 15-20 minutes or until fish is done, no not overcook.
I am really excited to share this recipe with you. I was very happy with how it all came together. The great thing about this recipe is you can make all the condiments ahead of time and cook the fish right before you are ready to eat. These taco's are so fresh, healthy and flavorful. I hope you get a chance to make these, they will not disappoint!
Fish Tacos
Makes 8-10 tacos (serves 4 people)
Ingredients:
Fish:
1 1/2 pounds Tilapia fillets or other white fish
Salt and Pepper -to taste
1/4-1/2 tsp cayenne pepper
1/2 tsp chili powder
1/4-1/2 tsp cumin
Cabbage Slaw:
1/2 head red cabbage
Handful of basil-chiffonade or chopped
2 tbsp cilantro-chopped
1/4 tsp cumin
Zest and Juice of 1 orange
Olive oil
Salt and Pepper- to taste
Salsa:
4 ripe tomatoes
1/2 jalapeno-finely diced (seeds removed if you prefer less spice)
1 tbsp cilantro-chopped
Olive oil
Salt and pepper-to taste
Juice of 1 lemon
Mango Sauce:
2 Mangos-peeled and diced
1/4-1/2 tsp cayenne pepper
Salt and pepper-to taste
1 tbsp honey
Jalapeno corn:
1 tbsp butter
1 bag of frozen corn (about 8-10 oz)
1/2 to 1 jalapeno- diced
Salt and pepper to taste
To Serve:
Flour torillas
Avacados
Sour cream
Make the condiments ahead of time:
1. Cabbage Slaw: Thinly slice cabbage and place in medium size bowl. Add in basil, cilantro and spices; mix together. Add in orange zest, juice and olive oil. Season with more spices to taste. Refrigerate until ready to serve.
2. Salsa: Place the diced tomatoes and jalapeno in a small bowl. Add in chopped cilantro, salt and pepper, olive oil and lemon juice. Mix together. Refrigerate until ready to serve.
3. Mango Sauce: In a small non-stick saute pan, add in diced mangos, cayenne pepper, honey and 2-3 tbsp water. Cook on medium heat until mangos are soft. Add more water as needed to prevent mangos from sticking. Season with a little salt and pepper. Add to blender and puree until smooth. Refrigerate until ready to serve.
4. Jalapeno Corn: On medium heat, melt butter in a saute pan, add in corn and jalapeno and cook until corn is warmed through; 10-15 mins. Season with salt and pepper- Set aside or refrigerate until ready to serve.
5. Fish: Preheat oven to 375 degrees F. Cut fish fillets into 3" by 1" pieces and place on a baking sheet coated with cooking spray or lined with non-stick aluminum foil. Season fish with salt, pepper, 1/4 tsp cayenne pepper, 1/2 tsp chili powder and 1/2 tsp cumin. Bake for 15-20 minutes or until fish is done, no not overcook.
No comments:
Post a Comment