Since my kids like fish, I thought I'd give fish tacos a try. I found this recipe on the blog A Beautiful Mosaic, where you should go to find out how to make homemade mango salsa to go with these (I cheated and used store-bought).
My only problem with this dish wasn't a problem with the recipe. In a classic mommy moment, I couldn't find the jalapeno for the marinade.
I know I bought it. But several searches of the veggie drawer, the rest of the fridge, the closet where we keep the plastic bags, and even the car came up empty.
Who knows where that pepper is, but it didn't end up in our tacos. Fortunately, they didn't suffer for the omission.
The fish grilled nicely and quickly, and the kids ate well (though they tended to prefer the fish outside the tortilla. Fine by me.)
Fish tacos
Serves 4
1-11⁄2 pounds white fish fillets (I used mahi mahi)
3 tablespoons canola oil
1 tablespoon chili powder
juice of 2 limes
1⁄2 chopped jalapeno, seeds and veins removed (optional)
1⁄4 cup cilantro, chopped
salt and pepper to taste
8 tortillas, corn or wheat
Whisk all ingredients (except fish and tortillas) in a shallow bowl. Add fillets and marinate in the refrigerator for at least half an hour. Remove fillets and place on hot grill or grill pan; discard remaining marinade. Cook fillets for 4 minutes or so, covering the grill if you are using an outdoor grill. Turn over and cook for another minute. Remove and let stand for a few minutes. Grill tortillas for about 30 seconds on each side. Flake fish with fork and serve on warm tortillas. Top with mango salsa.
Per serving (not including salsa): 430 calories, 39 grams protein, 13 grams fat, 2 grams saturated fat, 37 grams carbohydrate, 2 grams fiber, 74 milligrams cholesterol, 428 milligrams sodium.
Comments
Use the comment form below to begin a discussion about this content.
Sign in to comment