Welcome to Part 2 of my same-day video, the “fish” part. Like I have said, this is unlike our traditional idea of East Coast fish n’ chips. The fish is just one component of this healthy versatile Mexican-inspired dish. You can actually put in any additional component you want to include, or take out what you don’t like. Sometimes, I add Mexican cheese to these soft tacos to make them more taco-ish, and a side salad of shredded cabbage with cilantro lime dressing and spicy tortilla croutons. The corn tortillas used here have significantly fewer calories and saturated fat than the hard tacos, and the lightly-seasoned fish is fried in minimal oil. Add to that just small-to-moderate servings of yogurt rice (with turmeric), black beans, avocados, and vegetables. In my book, this dish definitely qualifies as “healthy and delish.”)
My recipe for the Soft Fish Tacos:
Season your choice of fish (skin off) with salt, pepper, and other spices, depending on the flavor you want. Here, I added cumin, paprika, and cayenne. Fry seasoned fish in a lightly oiled nonstick pan.
Wrap any number of corn tortillas you decide to use in aluminum foil and warm them in the oven (350 degrees F) for about 15 minutes.
Heat up about 1.5 cups of cooked rice in a skillet or pan. Season with salt & pepper. Add about 3/4 cup 0% fat plain Greek yogurt (you may also add other spices/seasoning of your choice. Here, I added dried cilantro and turmeric.) If black beans are not contraindicated in anyone else’s diet in your house, the black beans may be mixed with the rice.
Elements, assemble!
On each corn tortilla, put a small portion of each of the following: yogurt rice, black beans, the fried fish, fresh greens (shredded cabbage or lettuce are often used), cilantro-lime dressing (homemade or store-bought), avocados, chopped green onions, cilantro (you may reserve this as garnish if you don’t like it in your taco.) Roll up both sides of the tortilla towards the center and “seal” the tortilla with a sticky sauce (I used avocado salsa).
Plating (my favorite part of the prep): Line up about 3 tacos side by side. Garnish with chopped fresh tomatoes, green onions, and cilantro. You may sprinkle it with grated cheese and ground black pepper for added flavor and visual.
Don’t forget to eat it and enjoy!:)
source
0 Comments