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- user reviews (3)
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Tacos: -
1 1/2
pounds fresh or frozen cod or halibut fillets, thawed and cut into 1-inch pieces
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2
fresh tomatillos, cut into 1/2-inch pieces (2 cups)
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2
teaspoons olive oil
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1
clove garlic, minced
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1/2
teaspoon finely shredded orange peel
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1/2
teaspoon finely shredded lime peel
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12
6 inches corn tortillas
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Slaw: -
5
ounces green cabbage, thinly shredded (1-1/4 cups)
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1/2
cup thinly sliced red onion
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1
poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
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1
carrot, peeled and shredded
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1/4
cup chopped fresh cilantro
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3
tablespoons olive oil
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2
tablespoons freshly squeezed lime juice
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1
tablespoon freshly squeezed orange juice
1. Tacos: Preheat oven to 400 degrees F. In bowl toss together fish, tomatillos, oil, garlic, orange peel and lime peel. Season with salt and black pepper; set aside.
2. Cut six 12-inch-square sheets of foil. Place one-sixth (about 2/3 cup) fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges two or three times to make a packet. Place packets in single layer on a large baking sheet.
3. Bake fish 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork). Meanwhile, in dry skillet warm tortillas over medium-high heat until soft, about 15 seconds per side.
4. To serve, divide fish mixture between two tortillas. Top with Cabbage and Chile Pepper Slaw. Serve immediately. Makes 6 servings.
5. Cabbage and Chile Pepper Slaw: In a medium bowl combine cabbage, red onion, poblano pepper, carrot, and cilantro. For dressing, in small bowl combine olive oil, lime juice, and orange juice. Season with salt. Toss with slaw.
6.
- Tip *Handling Hot Peppers:Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
- Servings Per Recipe 6,
- Calories 341,
- Protein (gm) 28,
- Carbohydrate (gm) 30,
- Fat, total (gm) 13,
- Cholesterol (mg) 36,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 3,
- Vitamin A (IU) 2138,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 293,
- Potassium (mg) 798,
- Calcium (DV %) 121,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Love fried fish tacos with mayo based slaw, but these will become my new favorite!!!! Love it when healthy meets delicious. Used talipia for the fish.
8/23/2011 07:07:32 PM Report Abusehaven't tried the fish part but made the slaw twice now to go along with taco salad and enchilada pulled chicken...delish!
8/18/2011 02:42:20 PM Report Abuse...and then
7/18/2011 01:24:09 PM Report Abuse