I posted my question under the fish taco thread but since I'm down to the wire time-wise and need to make a decision I thought I'd better start a new thread.
If you were going to serve fish tacos to a large group of people (say...maybe for July 4th - I still haven't decided what I want to make!!) what would you serve with them. I'm thinking about the Borracho beans but maybe that would be too heavy for summer? I just don't know what would be good with these in hot weather. Would a salad be too much with the cabbage/romaine on the tacos? What goes with tacos in the summer? Any suggestions?
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish & Seafood Sandwiches & Wraps
Amount Measure Ingredient -- Preparation Method
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Marinate in Lime Juice:
4 oz. fresh tilapia fillets -- halved (I've made this twice and used Dory and Cod, both were great) (4 to 4)
Blend then Coat fish in:
3 Tblsp. all purpose flour
3 Tblsp. yellow cornmeal
1 tsp. chili powder
1 tsp. kosher salt
1/4 tsp. cayenne
3 cups napa cabbage -- shredded (I used romaine lettuce)
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
1 firm yet ripe avocado -- pitted, peeled, thinly sliced (I diced mine)
2 Tblsp. coarsely chopped fresh cilantro
Creamy Chipotle Sauce:
1/4 cup plain lowfat yogurt
1/4 cup reduced-calorie mayonnaise
2 tsp. sugar
1 chipotle chiles in adobo sauce -- minced (1 to 2)
juice of 1/2 lime
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.
Combine first 9 ingredients. Before serving, stir in avocado and cilantro.
Creamy Chipotle Sauce: (my favorite part!!)
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.)
"Cuisine at Home - Feb 2003"
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NOTES : I can't rave enough about this recipe! It's a real 10 in my book! And I'm not much of a fish lover, but it's not the fish that's the star in this recipe - it's the FABULOUS Mango-Avocado Salsa and the Creamy Chipotle Sauce!! YUM!!! I will make this over and over and over again. Perfect food in my opinion!!