Let's Eat Recipe Card
Zesty Lime-Fish Tacos
Yield: 4 servings
1 pound tilapia fillets (about 4)
1/2 cup fresh lime juice (from 2 to 3 limes), divided
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3-ounce) can large-size refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons canola oil, divided
1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Lime wedges, for optional garnish
1. Preheat oven to 200 degrees. Cut each fish fillet lengthwise into 4 strips. In a shallow glass dish, mix 7 tablespoons lime juice with garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2. On a work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into a 6- to 7-inch round.
3. In a 12-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5. In a small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6. Using a slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
Per serving: 400 calories; 22g fat; 4.5g saturated fat; 40mg cholesterol; 15g protein; 35g carbohydrate; 6g sugar; 1g fiber; 860mg sodium.
1 pound tilapia fillets (about 4)
1/2 cup fresh lime juice (from 2 to 3 limes), divided
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3-ounce) can large-size refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons canola oil, divided
1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Lime wedges, for optional garnish
1. Preheat oven to 200 degrees. Cut each fish fillet lengthwise into 4 strips. In a shallow glass dish, mix 7 tablespoons lime juice with garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2. On a work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into a 6- to 7-inch round.
3. In a 12-inch nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5. In a small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6. Using a slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
Per serving: 400 calories; 22g fat; 4.5g saturated fat; 40mg cholesterol; 15g protein; 35g carbohydrate; 6g sugar; 1g fiber; 860mg sodium.
1 comment:
Hey Mary--we eat fish tacos and love them! I do a much simplied version, though. Either I use fish sticks if I'm feeling lazy, or I cut up tilapia and coat it with some taco seasoning (not a lot) and cook it in a skillet. Then use regular toppings, and soft shells. It's a great low fat, light meal!
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