WildfireWench's Fish Tacos
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 476.1
- Total Fat: 17.4 g
- Cholesterol: 106.7 mg
- Sodium: 995.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 3.4 g
- Protein: 44.1 g
View full nutritional breakdown of WildfireWench's Fish Tacos calories by ingredient
Introduction
Quick & Dirty Fresh Fish Tacos. Cooks up in a couple minutes and always makes my husband smile! He says he could eat them everyday! Quick & Dirty Fresh Fish Tacos. Cooks up in a couple minutes and always makes my husband smile! He says he could eat them everyday!Number of Servings: 2
Ingredients
-
4 wholegrain tortillas (i love La Tortilla Factory handmade Style Corn Tortillas)
Fresh Fish Fillet (I like Mahi Mahi, Ahi, Opah, snapper)
2C Spring salad greens mix
1C Fresh Sprouts (alfalfa, clover, broccoli, etc)
8 Tbsp Salsa (Fresh is best-Pico de Gillo or something like it)
1/2C Plain Yogurt (non-fat Greek-style is awesome!)
Marinade (made from 2Tbsp mac nut oil (chili flavoured), 2 Tbsp Cajun spice, 1 Tbsp Bragg's, crushed garlic cloves and a bit of H2O)
Directions
Makes 2 -2 taco servings
Prep:
Fish: Cut mud vein out of fillet (the dark meat strip), then cut the fish into long strips about an inch wide. cut the strips into 2-3 inch fingers. you should have about 8 total (2 for each taco).
Marinade:
In a med bowl mix oil, crushed garlic, Cajun spice (salt free), Bragg's amino soy, and a Tbsp or 2 of water. Mix well, then add the fish. Liquid should completely coat the fish. Let sit for a few minutes.
Cooking:
PreHeat a frying pan to med heat. add fish and marinade sauce. cook for 2 or three minutes then flip each fish finger over with a pair of chopsticks and cook for another 2-3. These are small pieces of fish and don't take long to cook!! Don't overcook, or they will be tough instead of melt in your mouth.
remove from heat and place fish and juices into a serving bowl.
Next cook the tortillas. I use the same pan...I don't even rinse it out, but let the tortillas soak up any little traces of spicy marinade that's left.
Serving:
Place two tortillas on each plate, lay a bed of salad greens and sprouts on each tortilla, followed by two pieces of fish, some fresh salsa and a spoonful of yogurt.
ENJOY!
Number of Servings: 2
Recipe submitted by SparkPeople user WILDFIREWENCH.
Prep:
Fish: Cut mud vein out of fillet (the dark meat strip), then cut the fish into long strips about an inch wide. cut the strips into 2-3 inch fingers. you should have about 8 total (2 for each taco).
Marinade:
In a med bowl mix oil, crushed garlic, Cajun spice (salt free), Bragg's amino soy, and a Tbsp or 2 of water. Mix well, then add the fish. Liquid should completely coat the fish. Let sit for a few minutes.
Cooking:
PreHeat a frying pan to med heat. add fish and marinade sauce. cook for 2 or three minutes then flip each fish finger over with a pair of chopsticks and cook for another 2-3. These are small pieces of fish and don't take long to cook!! Don't overcook, or they will be tough instead of melt in your mouth.
remove from heat and place fish and juices into a serving bowl.
Next cook the tortillas. I use the same pan...I don't even rinse it out, but let the tortillas soak up any little traces of spicy marinade that's left.
Serving:
Place two tortillas on each plate, lay a bed of salad greens and sprouts on each tortilla, followed by two pieces of fish, some fresh salsa and a spoonful of yogurt.
ENJOY!
Number of Servings: 2
Recipe submitted by SparkPeople user WILDFIREWENCH.