Fish Tacos

[Buechner]

Since the search engine is not working for me I am hoping that someone can post a recipe for fish tacos. If I remember correctly there was one posted a while back with a mango salsa and avocado sauce or something like it. Maybe from Cuisine at Home? In addition I would like to add a red slaw to them. Any good "light" sauces out there? Thanks in advance.

Jenny

[Snuff]

Hopefully this is the recipe you are looking for! Good Luck!

Tomato salsa:
1 cup chopped seeded tomato (about 2 medium)
1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
1/4 cup finely chopped red onion
1 tablespoon chopped parsley
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero pepper
1/2 teaspoon extravirgin olive oil
1/4 teaspoon salt

Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt

Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray

Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream
Lime wedges (optional)

To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.

Prepare grill.

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.

To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.

Yield: 4 servings (serving size: 1 taco and about 1/4 cup salsa)

NUTRITION PER SERVING
CALORIES 541(25% from fat); FAT 15.3g (sat 3.6g,mono 7.1g,poly 2.5g); PROTEIN 43.9g; CHOLESTEROL 62mg; CALCIUM 162mg; SODIUM 835mg; FIBER 4.6g; IRON 4.5mg; CARBOHYDRATE 55.9g

[Buechner]

Thanks Snuff...actually it is a different one...hopefully someone out there has it...PLEASE :)

[jabelt]

Fish Tacos with Mango-Avocado Salsa and Creamy Chipotle Sauce

Cuisine at Home - Feb 2003
4 Servings

Marinate in Lime Juice:
4 - 4oz. fresh tilapia fillets, halved (I've made this twice and used Dory and Cod, both were great)

Blend; Coat fish in:
3 Tblsp. all purpose flour
3 Tblsp. yellow cornmeal
1 tsp. chili powder
1 tsp. kosher salt
1/4 tsp. cayenne

Serve with:
3 cups napa cabbage, shredded (I used romaine lettuce)
Mango-Avocado Salsa and
Creamy Chipotle Sauce
Corn tortillas (I used flour - I don't care for corn)

Preheat oven to 500º with rack on the top level.

Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place baking sheet on oven rack and preheat 5 minutes.

Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove hot pan from oven and spray with non-stick spray. Place fillets on hot pan and roast on top rack 5 minutes.

Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.

Mango-Avocado Salsa

Combine:
1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 Tblsp. jalapeno, seeded, minced
1 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. ground cumin
juice of one lime

Before serving, stir in:
1 firm yet ripe avocado, pitted, peeled, thinly sliced (I diced mine)
2 Tblsp. coarsely chopped fresh cilantro

Creamy Chipotle Sauce (my favorite part!!)

Stir together:
1/4 cup plain lowfat yogurt
1/4 cup reduced-calorie mayonnaise
2 tsp. sugar
1-2 chipotle chiles in adobo sauce, minced
juice of 1/2 lime

Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend. (May be made several days ahead. Keep chilled until ready to serve.)

[Buechner]

Yes...Thank you!