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Ingredientes
- 1 lb grouper fillet skin and bones removed
- 2 Tbsp. all-purpose flour
- 2 Tbsp. cornmeal or possibly crushed cornflakes Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil more if needed
- 8 x fresh corn tortillas - (6" to 7" dia) (or possibly 8 baked, folded tortillas)
- 1 Tbsp. butter or possibly margarine
- 2 c. finely-shredded red leaf lettuce (to 3 c.)
- 1 lrg ripe avocado pitted, peeled, and sliced
- 1/3 c. lowfat sour cream, preferably reduced-fat
- 3 Tbsp. mayonnaise, preferably reduced-fat
- 2 Tbsp. freshly-squeezed lime juice
- 1 Tbsp. canned chipotle chiles - (abt 1 chile)
- 2 x garlic cloves
- 1/2 tsp chili pwdr
Direcciones
- Seafood Alternatives: halibut, cod, surimi crabmeat, shrimp, scallops, crabmeat, softshell crab Combine all the chipotle sauce ingredients in a blender or possibly small food processor and process till smooth. The sauce will thicken slightly as it stands and will keep for 2 to 3 weeks in the refrigerator. If the sauce is too warm for some tastes, offer additional lowfat sour cream on the side. Let stand at room temperature while preparing remaining ingredients.
- Cut the fish into strips about 1-inch thick. In a shallow pan stir together the flour and cornmeal with a healthy pinch of salt and pepper; set aside.
- If using fresh tortillas, heat a large frying pan over medium heat. Brush lightly with some of the oil. Briefly dip one tortilla in a bowl of water and shake off excess water. Lay the tortilla in the heated frying pan and cook till barely tinged with brown, 5 to 15 seconds.
- Turn and cook till limp, 5 to 15 seconds longer. (Use the spatula or possibly your fingers to spin the tortilla while cooking to prevent it from sticking to the pan.) Repeat to cook the remaining tortillas. Stack them on a plate, cover and keep hot in a 200 degrees oven. Wipe the frying pan clean.
- Dredge the fish pcs in the flour mix, shaking off excess. Heat the butter with the oil in the frying pan over medium heat. Lay 3 to 4 fish pcs, without crowding, in the pan and cook till browned, about 4 min on each side. Transfer the fish to a baking sheet and keep hot in the oven. Repeat to cook the remaining fish, adding more oil as needed.
- To serve, arrange the fish, lettuce, avocado and tortillas with a bowl of chipotle sauce on a large platter. For each taco, spoon some of the chipotle sauce down the center of the tortilla, top with some lettuce and avocado and 1 to 2 pcs of fish. Fold up and eat out of hand.
- This recipe yields 4 servings.
- Comments: In addition to the zesty chipotle sauce, you might want to serve a salsa alongside as another option for these do-it-yourself tacos.
- You can also add in a slice of mango or possibly papaya, that counteracts the earthy, smoky flavor of the chipotle chiles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 220 | 51% |
| Total Fat 24.91g | 31% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 176mg | 7% |
| Potassium 813mg | 23% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.39g | 1% |
| Protein 26.11g | 42% |
