Cute story- before I left my job to have the twins, my boys went to an in-home daycare. She would often feed the kids tacos for lunch on Tuesday. My boys never realized they're just called "tacos"- instead they always called them "Tacotuesday!"
In honor of Taco Tuesday, er, or honestly just because I wanted to make them, we had fish tacos last night.
Are you a fan? I mean, I feel like people who aren't really into fish can still dig a fish taco. The key is using a mild white fish of course, like tilapia or cod, and then using the best. fillings. ever. Oh, and nice soft corn tortillas.
You always hear about fish being heart healthy, but not all fish are equal in this respect. Some fish, like salmon and trout, have more fat than others- the fats they contain are the heart healthy unsaturated kind (omega-3 fatty acids to be specific). Tilapia is a pretty lean fish and doesn't have a whole lot in the way of heart healthy fats, but, it is an excellent source of protein. It's also more affordable than salmon. And it makes for a mean taco.
Tilapia Tacos with Chipotle Cabbage
-1ish pounds fresh or frozen tilapia (the fillets I bought were pretty fat, so 2 fillets equaled a bit over a pound), thawed
-3ish cups cole slaw mix
-1/3 cup olive oil light mayonnaise
-2 tablespoons adobo sauce (I usually get lazy and buy a cheap can of chipotle peppers packed in adobo- if you want extra kick, run the chipotles + adobo through a food processor)
-2 teaspoons honey or agave nectar
-1/2 cup cornmeal
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 small sweet onion, finely sliced
-2 Roma tomatoes, diced
-1 jalapeno, seeded and finely diced (optional)
-4 oz queso fresco, crumbled/grated
-8 small "street taco" size corn tortillas or other tortilla of your choice
-1 lime, quartered
Preheat oven to 375 degrees.
In a large bowl, mix together cole slaw mix, mayo, adobo sauce, and honey/agave. Set in the fridge to chill until ready to serve. Sidenote- I did add a tiny squeeze of concentrated lime juice to this mix because I forgot I had bought an actual lime.
Spray a baking sheet with nonstick cooking spray. Cut each fish fillet into fourths. I cut mine length wise, then width wise. In a shallow bowl, combine corn meal, salt, and pepper. Dip each piece of fish into the cornmeal mixture, then place on the baking sheet.
Bake for ~15-18 minutes, flipping fish over at the halfway point. Fish is done when the internal temperature is 145 degrees.
To assemble tacos, take tortillas and layer chipotle cole slaw, tilapia, tomato/onion/jalapeno, then queso fresco. Some fresh cilantro could be good, buuuuuut, I didn't have any. I had that lime though! Finish off with a nice squeeze of lime juice. Tip: anytime you need fresh squeezed lime/lemon/orange juice, zap it in the microwave to warm it up- this'll help more juice come out!
Serve immediately. Serving size is 2 tacos.
Per two tacos: 401 calories, 36 grams carbohydrates, 16 grams fat, 30 grams protein, 742 mg sodium