Monday, September 13, 2010
Fish Tacos (And Broccoli Slaw!)
Fact: It is difficult to arrange an attractive photo of fish tacos.
Fact #2: It is especially difficult when your sous chef decides to "massage" the fish for 10 minutes, prior to placing it on the broiling pan. That's all I'm gonna say about that one.
Fact #3: Looks are deceiving. This was one of our bigger dinner successes of the summer.
Fish. Tacos. Two taste categories that sound somewhat unappetizing when juxtaposed. Mexican-style seafood? I'll pass. This, too, is what my friends were thinking when I informed them that Thursday-- the habitual dinner and Project Runway night-- was going to be fish taco night.
They doubted. Oh, how they doubted. Nonetheless, my (somewhat) faithful friends sucked it up, and we found a recipe for fish tacos that were a) healthy, b) not super-fishy tasting and c) good. In the spirit of Tim Gunn, we resolved to make it work, and make it work we did.
Fish Tacos & Broccoli Slaw
1 pound tilapia, red snapper, or other white fish fillets
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1/4 cup canola oil
1/2 cup salsa verde (found in Latino section of my grocery store)
1/2 cup plain nonfat Greek yogurt
2 cups broccoli slaw (see below)
2 small avocados, sliced
8 whole wheat tortillas
For the tacos: Combine lime juice, cilantro, oil and fish in large Ziploc bag; marinate in refrigerator for 20 minutes. Remove fish from marinade, season with salt, and cook on grill or broiler. For grill, cook 6 minutes on each side. For broiler, cook 4-5 minutes on each side. Let rest for a few minutes, then flake with fork. Meanwhile, prepare your sauce: mix equal parts salsa verde and Greek yogurt until well blended--with a fork or spoon is fine. (The salsa verde & yogurt sauce definitely makes this meal-- it's delicious, and very low calorie-wise--about 100 calories for the whole batch). Toast tortillas for one minute on each side if desired, then bend into taco shape. Divide fish evenly among tacos, along with 2 slices avocado, 1/4 c. broccoli slaw and a few spoonfuls of sauce.
For the broccoli slaw: Broccoli slaw is found packaged in the produce section of the grocery store. You can pile it onto the tacos right out of the bag, or you can mix it up my faaave way to eat broccoli slaw. Or, best of both worlds: pile the slaw onto your tacos, then mix the leftovers up this way to serve alongside.
Broccoli Slaw Extraordinaire
For the slaw:
1 package broccoli slaw
1 package uncooked Ramen noodles, sans flavor packet
1/4 c. sliced almonds
1/4 c. sunflower kernels (seeds san shell)
For the dressing:
1/3 c. oil
3 tbsp. red wine vinegar
1 tbsp. sugar
A few shakes of McCormick's Salad Supreme seasoning
Pour broccoli slaw into large bowl. Break Ramen noodle packet into small chunks, then toss noodles, almonds and sunflower seeds together with broccoli slaw. For dressing, place all ingredients in closed container and shake vigorously to mix. Pour over broccoli slaw and mix to incorporate.
The fish tacos supposedly serve 4, at two tacos each. However, these are light tacos, and I'd suggest serving with broccoli slaw and a side of beans, or buying up (a pound and a half of tilapia, maybe) so you don't skimp on the portion sizes. In any case, Operation: Fish Tacos was a success, and a fun, yummy way to say goodbye to summer.