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Tangy avocado salsa and grilled fish in a warm tortilla make for a much healthier fish taco than the usual restaurant variety. This recipe is based on one from Bill Phillips Eating for Life, though I had to sub a few ingredients due to what I had on hand. Too cold to grill outdoors, I used the counter top grill. No swordfish or tuna, so I subbed some firm Tilapia fillets and - it worked well! No flour tortillas but corn tortillas toasted lightly did the trick and also reduced calories and fat from that shown below in Nutrition Facts. Light and tasty - and no heavy feeling in your tummy later. Now that’s a great south-of-the-border meal!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $6.36 view details
  • 1 tablespoon olive oil
  • 4 limes, halved and divided
  • 5 cloves garlic, minced and divided
  • 2 teaspoons ground cumin, divided
  • 1 ½ pounds swordfish or tuna (or your fish of choice)
  • 1 ripe avocado, peeled pitted and diced
  • 1/4 red onion, minced
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons (or more) chopped cilantro
  • 8 6-inch flour tortillas (I used corn tortillas)
  • 8 lettuce leaves

Direcciones

  1. Preheat grill to medium
  2. Combine olive oil, juice of 3 limes, 4 garlic cloves, and 1 teaspoon cumin in a shallow bowl or pie plate.
  3. Add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after 7 minutes.
  4. Meanwhile, in a separate small mixing bowl stir together the remaining juice of 1 lime, 1 garlic clove, and 1 teaspoon cumin; lightly toss in avocado, onion, jalapenos and cilantro.
  5. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill 5 more minutes until opaque throughout (using an indoor grill which cooks on both sides at once eliminates the need to turn and eliminates the additional grill time.)
  6. Place cooked fish on cutting board, let it cool slightly and cut into thin strips.
  7. While grill is still hot place flour tortillas on it and grill for about 30 seconds each side.
  8. Place 2 tortillas on each plate. Put a lettuce leaf in each, fill with a portion of grilled fish, and top with avocado salsa.
  9. NOTE: I heat corn tortillas in my toaster til they’re no longer flimsy but still pliable (or I toast them till firm and slightly crisp for a tostada.) This is a trial and error affair til you get it right, and has to be watched closely. Or use your alternative method of baking corn tortillas without fat.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 4 servings
Calories 324  
Calories from Fat 140 43%
Total Fat 15.61g 20%
Saturated Fat 3.1g 12%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 161mg 7%
Potassium 786mg 22%
Total Carbs 12.16g 3%
Dietary Fiber 4.4g 15%
Sugars 2.35g 2%
Protein 35.43g 57%
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Comentarios

  • Salad Foodie
    27 de Diciembre de 2012
    Thanks Phyllis ~ I like your ideas and will give them a try next time.
    • Phyllis Smith
      26 de Diciembre de 2012
      I make something very close to this with mahi mahi, which I pull/shred with two forks instead of slicing. Tonight I'm going to use your avocado salsa with the cumin twist.

      I slightly moisten my corn tortillas and wrap them (2 per taco) in a towel, micro for one minute. I also use a little white wine in the marinade and have extra limes to squirt over the whole thing. Trial and error is my best teacher.

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