This is my new favorite lunch. Feel free to use corn tortillas, but personally I'm not a big fan, so I used some of my Flatout wraps (this made 4 large tacos, which for me made 2 lunches).
4 fillets firm white fish (halibut, haddock, pollock, etc.), about 1 lb
2 tsp chili powder
2 cloves garlic, minced
Juice and zest of 1 lime
1 red onion, thinly sliced
4 tbls cider vinegar
About 7oz/200g cole slaw mix, or 3 cups finely shredded cabbage
1/4 cup of your favorite salsa
1/4 cup low-fat mayo/Veganaise, etc.
1 chipotle pepper in adobo sauce (optional)
Optional garnishes: fresh cilantro, avocado chunks, fresh chopped tomatos
4 corn tortillas or whole grain flour tortillas
Lay fish fillets on top of a foil lined baking sheet. Sprinkle with lime juice and zest, garlic and chili powder. Bake at 400F for 6-10 minutes (depending on thickness) until cooked through.
Saute onions with cider vinegar in a skillet over low/medium heat for about 20 minutes, until softened. Toss cooked onions with salsa and cole slaw.
In a blender or food processor, puree mayo with chipotle pepper, if using. If you don't like heat, use a tsp of chili powder to season mayo instead of chipotle pepper.
If you are using corn tortillas, cook in a dry skillet on both sides until they are cooked.
Spread tortillas with mayo. Place a fish fillet on top and then cover with desired amount of coleslaw and garnishes. Fold tortilla over and enjoy! Makes 4 large or 8 small (1/2 fillet in each) tacos.
4 fillets firm white fish (halibut, haddock, pollock, etc.), about 1 lb
2 tsp chili powder
2 cloves garlic, minced
Juice and zest of 1 lime
1 red onion, thinly sliced
4 tbls cider vinegar
About 7oz/200g cole slaw mix, or 3 cups finely shredded cabbage
1/4 cup of your favorite salsa
1/4 cup low-fat mayo/Veganaise, etc.
1 chipotle pepper in adobo sauce (optional)
Optional garnishes: fresh cilantro, avocado chunks, fresh chopped tomatos
4 corn tortillas or whole grain flour tortillas
Lay fish fillets on top of a foil lined baking sheet. Sprinkle with lime juice and zest, garlic and chili powder. Bake at 400F for 6-10 minutes (depending on thickness) until cooked through.
Saute onions with cider vinegar in a skillet over low/medium heat for about 20 minutes, until softened. Toss cooked onions with salsa and cole slaw.
In a blender or food processor, puree mayo with chipotle pepper, if using. If you don't like heat, use a tsp of chili powder to season mayo instead of chipotle pepper.
If you are using corn tortillas, cook in a dry skillet on both sides until they are cooked.
Spread tortillas with mayo. Place a fish fillet on top and then cover with desired amount of coleslaw and garnishes. Fold tortilla over and enjoy! Makes 4 large or 8 small (1/2 fillet in each) tacos.
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