Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

FIsh Tacos with Limeade


  • Total Time: 20

Description

In my kitchen, tacos are like pasta. Flexible. This recipe is just one of a hundred different ways you can fix them. Most families enjoy the ease and simplicity of a good taco night. Buy a thick piece of fish and cut it into uniform pieces that will cook evenly, without dry- ing out. You can use the DIY Corn Tortillas on pages 105–6 or store-bought tortillas.


Scale

Ingredients

  • for the fish
  • 11⁄4 pounds skinless fish fillets (any variety), 1 inch thick
  • 3⁄4 teaspoon kosher salt 1⁄2 teaspoon black pepper 1⁄2 teaspoon sweet paprika 2 Tablespoons olive oil
  • for the beans
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 1⁄2 teaspoon sweet paprika 1⁄4 teaspoon kosher salt
  • for the tacos
  • 8 corn tortillas, 6-inch size
  • 1⁄4 red onion, thinly sliced
  • 5 medium radishes, thinly sliced
  • 1⁄2 cup fresh cilantro leaves
  • 1 cup low-fat plain Greek yogurt
  • 2 limes, cut into wedges
  • 1 avocado, sliced

Instructions

  1. for the fish
  2. 1. Rinse the fish fillets and pat dry. Season with the salt, pepper, and paprika.
  3. 2. Heat a large skillet over medium-high heat and add the oil. Once the oil sizzles, add the fish and cook for 2 minutes or so per side, depending on thickness; be careful not to overcook the fish.
  4. for the beans
  5. Meanwhile, combine the beans, paprika, and salt in a medium saucepan and bring to a simmer over medium heat.
  6. for the tacos
  7. 1. Wrap the tortillas in a paper towel and heat in the microwave for 20 to 30 seconds.
  8. 2. Set out the red onion, radishes, cilantro, yogurt, limes, avocado, beans, and salsa, along with the fish and tortillas, and have each person assemble their own tacos. Serve with the limeade (see opposite).

Nutrition

  • Serving Size: 4

Search