Baja-Style Fish Tacos

Weight Watchers Recipe.

Baja-Style Fish Tacos

POINTS® Value: 7
Servings: 4
Preparation Time: 30 min
Cooking Time: 8 min
Level of Difficulty: Moderate

This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.

Ingredients
2 spray(s) cooking spray
1/2 cup(s) yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces
8 medium corn tortilla(s), buy a few extra in case some break
1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips
5 medium radishes, red-variety, thinly sliced
2 medium scallion(s), thinly sliced
10 medium cherry tomato(es), quartered
1/4 cup(s) shredded red cabbage
3/4 cup(s) low-fat plain yogurt
2 tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 tbsp cilantro, fresh sprigs, for garnish
Instructions

* Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).

* Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat

* Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.

* Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.

* To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.

* To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.

* To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.

From Weight Watchers website.

Salmon Wellington

That's right - Salmon Wellington! What a great idea for people who don't eat beef. Haven't tried it yet, but look forward to it.

2 large leeks, white part only, thinly sliced
2 Tbs butter
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp lemon zest
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 (17.3 oz) package frozen puff pastry (2 sheets), thawed
4 (5-to-6 oz) skinless salmon fillets

Saute leeks in butter in a medium skillet over medium heat about 5 minutes or until softened. Stire in garlic, and cook 1 minute. Add wine; cook 5 mins or unti liquid evaporates. Remove from heat, and stir in lemon zest, 1/4 tsp salt, and 1/8 tsp pepper.

Roll out each pastry sheet on a lightly floured surface into a 12-inch square. Cut each in half, forming 4 (12- x 6-inch) rectangles. Spoon 1/4 cup leek mixture lengthwise down the center of each rectangle. Sprinkle fillets evenly with remaining 1/4 tsp salt and remaining 1/8 tsp pepper; place fillets lengthwise on top of leek mixture. Fold short sides of pastry over fillets. Pinch together long sides of each pastry to seal. Place Wellingtons, seam-side down, on an ungreased baking sheet.

Bake at 425 F for 18-20 mins or until pastry is golden brown. Let stand 5 mins. Cut each pastry diagonally in half using a serrated knife.

Makes 4 servings.
From Coastal Living.