“Tacos.” “Tacos?” I echoed. This seemed to amuse him. “Tomatoes, lettuce, cheese.” “I know what a taco is!” ~ Becca Fitzpatrick, Hush, Hush
Fish Tacos
As I was mixing up my batch of margaritas, the thought of what should accompany this drink was swirling around in my mind. Lots of things are always swirling around in my mind. My husband thinks it is great because it takes all the pressure off him.
Since we didn’t want to waste all that wonderful frozen drink, I thought that a healthy lower fat meal was in order. So, fish came to mind. With all the news this week about carnitine and red meat, fish seemed an even better choice. If your interested in a good article that compares the nutrional value of fish versus beef, check out Livestrong.com.
So, let’s spice up the fish a bit; put it in a low fat flour wrap and you’ll have the perfect meal to serve with a margarita.
Gather your ingredients.
Prepare the marinade.
Add strips of cod and let it sit at room temperature for 30-45 minutes.
While the fish is marinating, prepare the toppings.
Prepare the Pico de Gallo:
Mix the tomatoes, red onion, parsley or cilantro, garlic, lime juice and zest, jalapeno pepper and salt and pepper in a bowl. Set aside.
Prepare the Tequila Lime Sauce:
Mix together the tequila, lime juice, lime zest, plain yogurt, garlic and cumin in a small bowl. Chill for about an hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and put the marinated fish strips onto the paper.
Wrap the flour wraps in a piece of aluminum foil.
Place the fish and the wraps in the oven and bake for 8-10 minutes.
Assembly:
When the fish is cooked, place a flour wrap on a plate. Top it with ¼ of the cod. Place some tomato mixture and tequila lime sauce on top the fish.
Enjoy!!
Fish Tacos with Tequila Lime Sauce Recipe
By Published: April 12, 2013
- Yield: 4 Servings
- Prep: 45 mins
- Cook: 8-10 mins
- Ready In: 53 mins
Taco recipe adapted from Anne Burrell at the Food Network. Toppings adapted from Guy Fieri at the Food Network.
Ingredients
- 1 pound cod
- 4 low sodium, low fat flour wraps only 112 calories each
- 1 whole lime, zested and juiced Marinade
- 1/2 teaspoon smoked paprika Marinade
- 2 cloves minced garlic Marinade
- 1/4 cups vegetable oil Marinade
- kosher salt salt and pepper to taste Marinade
- 1 cup cherry tomatoes sliced in half Pico de Gallo
- 2 tablespoons chopped cilantro or parsley Pico de Gallo
- 1/2 whole red onion chopped Pico de Gallo
- 2 cloves minced garlic Pico de Gallo
- 1 whole jalapeno, minced Pico de Gallo
- 1 whole lime, juiced and zested Pico de Gallo
- salt and pepper to taste Pico de Gallo
- 3 tablespoons tequila Tequila/Lime sauce
- 1 whole lime, juiced and zested Tequila/lime sauce
- 8 ounces plain yogurt Tequila/lime sauce
- 2 teaspoons minced garlic Tequila/lime sauce
- 1/2 teaspoon cumin Tequila/lime sauce
- 2 tablespoons cilantro or parsley Tequila/lime sauce
- salt and pepper to taste
Instructions
- Prepare the marinade.
Combine the juice and zest of one lime, the smoked paprika, minced garlic, vegetable oil and salt and pepper to taste.
- Cut cod into 1" strips. Place in the marinade. Stir to coat the fish and set aside for 30 -45 minutes at room temperature.
- Prepare the Pico de Gallo:
Mix the tomatoes, red onion, parsley or cilantro, garlic, lime juice and zest, jalapeno pepper and salt and pepper in a bowl. Set aside.
- Prepare the Tequila Lime Sauce.
Mix together the tequila, lime juice, lime zest, plain yogurt, garlic and cumin in a small bowl. Chill for about an hour
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and put the marinated fish strips onto the paper.
- Wrap the flour wraps in a piece of aluminum foil
- Place the fish and the wraps in the oven and bake for 8-10 minutes.
- When the fish is cooked, place a flour wrap on a plate. Top it with ¼ of the cod. Place some tomato mixture and tequila lime sauce on top the fish.
- Enjoy!!
