California Fish Tacos

Even if you don't like fish, you really should try fish tacos. They are so delish, and it's a taco! Meaning, it can be fixed any number of ways to fit any number of tastes. I prefer avocado, cilantro, and cabbage with either grilled or fried red snapper, cod, mahi-mahi, or halibut. Some prefer pico de gallo, shredded cheese or red onion. And we can't forget the crowning glory of the cream sauce! Avocado cream sauce, chipotle cream sauce, or cilantro ranch cream sauce...how do I choose?? Pick what sounds good and try it. I know we have fish tacos at least once a month, so we like to get creative.This was our spread a few nights ago.

My favorite way to prepare the fish comes from CDKitchen's Baja Taco recipe

High in protein and low in fat are always a good combination for a satisfying healthy dinner.

California Fish Tacos

Ingredients

1 lime, juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips (can also use halibut, cod, mahi-mahi)
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chili powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil 

8 (7" size) corn or flour tortillas, wrapped in foil and kept warm in a 250 degree F oven
2 cups green cabbage, shredded
quartered limes
purchased or homemade salsa or pico de gallo
sliced avocado
***Chipotle Cream***
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
1 dash sugar
Salt to taste for frying

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl.


Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.


To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.


Chipotle Cream: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

NUTRITION:

328 calories, 5g fat, 41g carbohydrates, 30g protein per serving.