Zesty Sour Cream

Can be paired with Cumin-Spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa.

Yield Makes 1 cup

Ingredients

• 1 cup sour cream
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon hot sauce
• 1/4 teaspoon kosher salt

Preparation

Stir together all ingredients. Serve slightly chilled.

Coastal Living, MARCH 2005

Nectarine-Avocado Salsa

Can be paired with Cumin-Spiced Mahi Mahi Tacos.

Yield Makes about 3 1/2 cups

Ingredients

• 2 cups finely diced nectarines (2 to 3)
• 1/2 cup chopped red bell pepper
• 1/4 cup minced red onion
• 2 tablespoons minced fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced seeded jalapeño pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1 avocado, diced

Preparation

Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.

Coastal Living, MARCH 2005

Cumin-spiced Mahi Mahi with Nectarine-Avocado Salsa

As you may have noticed, I'm a big fan of fish tacos. I will put as many yummy fish-taco recipes on this blog as possible. Fish tacos are something that I grew to love later in life (like, within the past 2-3 years) and now I can't stop eating them. That, and shrimp burritos. Love 'em! Hope you do too.

Yield Makes 4 servings

Ingredients

• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 (4-ounce) mahi mahi fillets
• 12 corn tortillas
• Cooking spray
• Nectarine-Avocado Salsa
• Zesty Sour Cream

Preparation

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.

Jennifer Martinkus and Derrin Davis, Coastal Living, MARCH 2005

Fish Tacos with Cabbage Slaw

The sturdy texture of corn tortillas works best for these tacos, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.

Yield 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

Ingredients

• 4 cups very thinly presliced green cabbage
• 1 cup chopped plum tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 5 teaspoons extravirgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas

Preparation

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Nutritional Information

Calories: 305 (29% from fat)

Fat: 9.8g (sat 2g,mono 4.9g,poly 1.2g)

Protein: 26.5g

Carbohydrate: 30.1g

Fiber: 4.4g

Cholesterol: 75mg

Iron: 1.4mg

Sodium: 445mg

Calcium: 162mg

Allison Fishman, Cooking Light, JULY 2006

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

Just made these tonight and LOVED them. Added chopped tomatoes, avocado and taco cheese on top.
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This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.
Ingredients

1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula
Preparation
Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.
Yield

4 servings (serving size: 2 tacos)
Nutritional Information

CALORIES 272(23% from fat); FAT 6.9g (sat 1g,mono 2.1g,poly 2.5g); IRON 1.2mg; CHOLESTEROL 36mg; CALCIUM 97mg; CARBOHYDRATE 24g; SODIUM 367mg; PROTEIN 26g; FIBER 2.6g

From Cooking Light.
Lia Huber , Cooking Light, APRIL 2007