Monday, March 21, 2011

Fish Tacos with Latin Slaw for two

Tonight I needed a nice simple dinner, just for me.  I still have lots of cabbage left from before the farmer's market closed for its spring hiatus, so I decided this would be a good week to continue to try new types of slaw.

This recipe looked super simple, and the ingredients were pretty minimal. Fish tacos are my mom's absolute favorite at the Cheesecake Factory, but this is definitely a trimmed down and healthier version!


By way, because I know a lot of friends have asked me before, this is a tomatillo.  It's like the green apple of tomatoes - it's more tart than a big red tomato and it's itty bitty. It comes with a skin on it that you have to peel off.  I love to use tomatillos in guacamole instead of tomato.


Although the original recipe called for a lot of patient, 3-hour marinating, I decided to cut all that out.  The only "marinating time" I allowed for was the time while I ran on the treadmill - and I am definitely not running 3 hours at a time.


I also tried to kick up the spice because...well because I always kick up the spice.  I definitely still could have used some Chulula on my taco.


Also, I got some great grocery deals!  Tilapia was only ~$2 for a filet, and I got the greek yogurt (I used Yoplait) for free by combining a store sale with a coupon!  I also got $15 worth of matzoh for free by spending $25 at the grocery store - all ready for my Passover seder (and some matzoh brie)!!


These tacos were really good.  I loved the slaw and the chipotle-greek yogurt sauce had a great flavor while keeping the tacos light and healthy.  I didn't even miss the rice in the Cheesecake Factory version!


And what did I do with the extra 1/2 avocado?  Ate it with a spoon, of course :)  Man, I love avocado!  It was a great "appetizer" for these tasty tacos.



Fish Tacos with Latin Slaw
Adapted from Eighty Twenty
Serves 2 (4 tacos)

2 tilapia (or other white fish) filet
1/4 cup white wine
1-2 tbsp lime juice (~1 limes)
2 tsp cumin
1 tsp crushed red chili flakes
1 tsp chili powder
4 -8" whole wheat tortillas

Latin Slaw
1 cup shredded purple and green cabbage
1/4 cup onion, sliced
1/2 avocado, sliced
1 tomatillo, peeled and diced
jalapeño pepper, seeded and diced
1 tbsp low fat mayonnaise
3 tbsp lime juice (~1 1/2 limes)
1 tsp apple cider vinegar
2 tsp olive oil
1 tsp salt
1 tsp freshly ground pepper
1 tsp cumin

Sauce
6 oz fat free Greek yogurt
1 tbsp chipotle seasoning

Instructions:
Marinate fish filets in white wine, lime juice, and cumin in the refrigerator, at least 2 hours or overnight.

For slaw: Mix together cabbage, onion, avocado, tomatillo anjalapeño in a large bowl. In a small bowl whisk together lime juice, mayonnaise, oil, vinegar, cumin, salt, and pepper. Add to dry ingredients and refrigerate until ready to use.

For sauce: mix chipotle seasoning into yogurt and refrigerate until ready to use.

Grill fish filets until done (~2 1/2 min on the Foreman), then cut into 2" thick strips. Microwave flour tortillas covered by a damp paper towel for ~30 seconds, or until soft.

Add 2 tbsp sauce to tortilla, then add fish. On top add 1/4 cup Latin Slaw.  Enjoy!

3 comments:

Karen Liffmann said...

Looks amazing!

Debbie said...

these were soooo good! we loved it all, thanks :)

Amanda said...

Love love love the slaw! As you know, I put it on everything and eat it at nearly every meal =)