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Hallelujah!
I'm taking the day off therefore my family will get feed tonight.
Last year Mr. Ace had mentioned that he would like fish tacos one night for dinner, I thought, "what?" that was so out of my cooking expertise. But I took the challenge, started hunting through my books, and found this recipe which is now a family favorite and HUGE hit!
Price: $15.79 at Amazon
(free shipping)
Where can I find it?
What does b* say?
Of all my cook books this is one I cook out of a lot! It has many simple and delicious recipes and hands down the easiest and most yummy fish tacos!
Recipe follows:
¼ cup reduced-fat sour cream
2 tablespoons fresh lime juice
coarse salt and ground pepper
¼ small red cabbage, thinly shredded (about 2 ½ cups)
4 scallions, thinly sliced (about ½ cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoon olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
½ cup fresh cilantro leaves
Red-Cabbage Slaw
½ cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small red cabbage (1 ½ pounds)
2 medium Granny Smith apples
coarse salt and ground pepper
Serves 4
The creamy red cabbage slaw can also be served on sandwiches or as a side dish.
In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
Meanwhile, warm tortillas according to package instructions (or over a burner; see below).
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.
Per serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber
Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.
Red-Cabbage Slaw
Serves 8
Prep time: 15 minutes
Total time: 15 minutes
In a large bowl, whisk together reduced-fat mayonnaise and cider vinegar.
Mix in red cabbage, cored, cut into 8 wedges, and finely shredded, and apples, peeled and grated. Season with coarse salt and ground pepper; toss to coat. Refrigerate, covered, until ready to serve.
Per serving: 76 calories; 5.2 grams fat; 0.9 gram protein; 9 grams carbohydrates; 1.8 grams fiber
¼ cup reduced-fat sour cream
2 tablespoons fresh lime juice
coarse salt and ground pepper
¼ small red cabbage, thinly shredded (about 2 ½ cups)
4 scallions, thinly sliced (about ½ cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoon olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
½ cup fresh cilantro leaves
Red-Cabbage Slaw
½ cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small red cabbage (1 ½ pounds)
2 medium Granny Smith apples
coarse salt and ground pepper
Serves 4
The creamy red cabbage slaw can also be served on sandwiches or as a side dish.
In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
Meanwhile, warm tortillas according to package instructions (or over a burner; see below).
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.
Per serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber
Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.
Red-Cabbage Slaw
Serves 8
Prep time: 15 minutes
Total time: 15 minutes
In a large bowl, whisk together reduced-fat mayonnaise and cider vinegar.
Mix in red cabbage, cored, cut into 8 wedges, and finely shredded, and apples, peeled and grated. Season with coarse salt and ground pepper; toss to coat. Refrigerate, covered, until ready to serve.
Per serving: 76 calories; 5.2 grams fat; 0.9 gram protein; 9 grams carbohydrates; 1.8 grams fiber
Happy Eating!
