Monday, March 7, 2011

Fish tacos with cilantro-lime sauce

Serves 1

For tacos (adapted from Sparkpeople)

2 corn tortillas
4 oz white fish, like tilapia
taco seasoning
1 lime or lemon
shredded cheese
sauce (recipe below)
diced avocado (optional)

Preheat oven to 400. Place fish on aluminum foil on a cookie sheet. Drip a little olive oil over the fish and then sprinkle taco seasoning on top. Slice lime (or lemon) thinly and place pieces on top of fish. Cover with another piece of foil and bake for 25 minutes. Cut into pieces when done and assemble your tacos!

For sauce:

1/2 cup tbsp sour cream or greek yogurt
1/2 cup low-fat mayo
1 lime or lemon
1/2 tsp coriander
1/2 tsp dried dill
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
1 tsp ketchup
1 tbsp chopped cilantro or flat leaf parsley

To me, fish tacos have to be accompanied by a creamy, spicy sauce. I went on the hunt for a recipe and found this one from Soup Addict, but ended up modifying it to include the ketchup because I thought it was a little sour. Warning -  this makes a lot of sauce, at least 1 cup. I plan on using it on top of nachos or a taco salad.

Combine sour cream and mayo until well mixed. Add lime juice until the consistency resembles a creamy dressing. Mix in rest of ingredients and stir well. Refrigerate leftovers.

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