Broiled Fish Tacos
by Melanie Foster
serves: 4
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Healthy broiled fish with cabbage and chipotle sauce wrapped in corn tortillas. |
Ingredients: |
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1/4 cup |
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lemon juice |
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1 tbsp |
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olive oil |
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3 |
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garlic cloves |
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1 lb |
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tilapia, halibut or mahi mahi |
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1/3 cup |
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lime juice |
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2 tbsp |
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honey |
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1 tbsp |
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olive oil |
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1 tsp |
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cumin |
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2 cups |
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cabbage, shredded |
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1 cup |
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cilantro, chopped |
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1/4 cup |
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sour cream or yogurt |
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1/4 cup |
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mayo |
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1 |
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canned chipotle chilies |
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1 tbsp |
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Adobo sauce from can |
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1/4 tsp |
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salt |
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1/8 tsp |
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cayenne pepper |
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8 |
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corn tortillas, warmed |
Directions: |
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Combine lemon juice oil and garlic with some salt and pepper. Cut the fish in large chunks. Marinate the fish at room temp for 20 min. Grill or broil 3 min. per side, until it flakes with a fork.
Mix lime juice, honey, oil and cumin. Toss with cabbage and cilanto.
Mix sour cream thru cayenne. Spread a bit on a tortilla. Top with fish & cabbage mixture. Add some sliced avocado and crumbled feta or Cotija cheese if desired.
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