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 Grilled Tilapia tacos (using lightly toasted corn tortillas) |
 Here served as a tostada. I used some guacomole as the base, then added the fish, avacado salsa and lettuce on top |
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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!
Ingredientes
- 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
- Preheat grill to medium
- Combine olive oil, juice of 3 limes, 4 garlic cloves, and 1 teaspoon cumin in a shallow bowl or pie plate.
- Add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after 7 minutes.
- 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.
- 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.)
- Place cooked fish on cutting board, let it cool slightly and cut into thin strips.
- While grill is still hot place flour tortillas on it and grill for about 30 seconds each side.
- Place 2 tortillas on each plate. Put a lettuce leaf in each, fill with a portion of grilled fish, and top with avocado salsa.
- NOTE: I heat corn tortillas in my toaster til theyâre 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
27 de Diciembre de 2012Thanks Phyllis ~ I like your ideas and will give them a try next time.
26 de Diciembre de 2012I 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.
