Fish Tacos

Posted by on May 6, 2012 in Dinner | 1 comment

Fish Tacos

I hope everyone had a good weekend.  Yesterday I had a fun day in the kitchen making Fish Tacos for the first time.  It was Cinco De Mayo and I was feeling inspired.  This recipe turned out better than I had expected.  My husband and I love fish tacos, we often order them while out to eat, but I had never attempted to make them at home, and now that I have, I have to say I might not be ordering them in a restaurant anymore.  A lot of restaurant versions fry the fish, and serve it next to high calorie sour cream, and other mayo based aiolis.  I sautéed our fish in a pan with Coconut Oil, and served it with homemade Mango Salsa, Greek Yogurt with lime juice(instead of sour cream), black beans, and Cucumber and Tomato salad.  This meal got my husbands stamp of approval, which means we will be put into our regular rotations of dinners we make!  Gotta capitalize on those healthy meals he likes!!! And if you’re feeling really sassy make yourself a guilt-free Soul Food Mojito!

We made three halibut filets(about 4 oz each), and we had leftovers. You’ll want one filet per person, which ends up to be about two tacos each(depending on how much you fill them).  With all of our sides two tacos was plenty for us.

We placed everything out on a platter so we could make our own, and add what we wanted!

Ingredients:

  • Fish of Choice(one 4-6 oz filet per person) Halibut, and Mahi-Mahi are great choices
  • 1/2 cup whole wheat flour
  • 2 Tbsp. paprika
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground red pepper(less if you don’t like spicy)
  • 1 Tbsp. Oregano
  • 1 tsp pepper
  • 1 tsp salt
  • 3 Tbsp. Coconut Oil
  • 1/4 cup greek yogurt
  • Cheese(Optional)
  • corn tortillas (2 per person)
  • 1 lime plus more for garnish
  • 1/2 avocado
  • 1/2 cup black beans

Preparation:

  1. Turn on stove with a saute pan on medium heat add coconut oil and let it heat up.
  2. Put flour, paprika, garlic powder, ground red pepper, oregano, salt, and pepper in a wide enough dish that will fit the fish.  Mix it with a fork so all the herbs and flour combine, then add the fish filets one at a time, flipping them on each side so both sides get dusted generously with the seasoning.
  3. Once pan is headed add the fish filets and cook each side 5-7 minutes depending on the thickness.  You’ll want the filets to get a nice golden color on each side.
  4. While the fish filets are cooking you can heat up the corn tortillas in another skillet.  This is optional but it is always nice to have a warm tortilla!
  5. Take greek yogurt and add fresh lime juice from one lime.  This gives it that tangy taste that sour cream has.
  6. When fish is cooked use a spatula to cut the pieces into small strips.  The fish will flake if it is cooked through, this is a good thing!
  7. Set up Mango Salsa, black beans, sliced avocado, cheese, lime wedges, and corn tortillas on a platter, and let everyone assemble their own!

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1 Comment

  1. Looks delicious!

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