SORRY GUYS----been incredibly busy getting DH ready for Valencia. Hope the recipe isn't too late--sounds yummy!!!
BTW----I am now doing the copy/paste thing from my word perfect program---WHAT A RELIEF!!!
FISH TACOS
Makes four servings
Total time: 30 minutes
Marinate in lime juice:
4 4oz. fresh tilapia fish fillets, halved
Blend; Coat fish in:
3 T. all purpose flour
3 T. yellow cornmeal
1 t. chili powder
1 t. kosher salt
¼ t. cayenne
Spray, the oven toast:
8 7” corn tortillas
Serve with:
3 cups napa cabbage, shredded
Mango-Avocado salsa and
Creamy chipotle sauce
Preheat oven to 500 degrees with racks on the top and bottom levels.
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place a baking sheet on each oven rack and preheat five minutes.
Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove a hot pan from the oven and spray with nonstick spray. Place fillets on hot pan and roast on top rack for 5 minutes.
Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes). Oven toast tortillas on the second heated baking sheet after turning the fillets over. Toast tortillas just until they’re lightly crisp around the edges, 2-3 minutes.
Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.
MANGO-AVOCADO SALSA
Makes about 3 cups
Total time: 15 minutes
Combine:
1 ripe yet firm mango, peeled, diced
½ cup grape tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, minced
1 T. jalapeno, seeded, minced
1 t. sugar
¼ t. kosher salt
¼ t. ground cumin
Juice of one lime
Before serving, stir in:
1 firm but ripe avocado, pitted, peeled, thinly sliced
2 T. coarsely chopped fresh cilantro
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings and lime juice in a large bowl. Let stand for 10 minutes to blend flavors.
Before serving, stir in avocado and cilantro.
CREAMY CHIPOTLE SAUCE
Makes about ½ cup
Total time: 5 minutes
Stir together:
¼ cup plain low-fat yogurt
¼ cup reduced calorie mayonnaise
2 t. sugar
1-2 chipotle chiles in adobo sauce, minced
Juice of ½ lime
Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend. (May be made several days ahead, keep chilled.)
BTW----I am now doing the copy/paste thing from my word perfect program---WHAT A RELIEF!!!
FISH TACOS
Makes four servings
Total time: 30 minutes
Marinate in lime juice:
4 4oz. fresh tilapia fish fillets, halved
Blend; Coat fish in:
3 T. all purpose flour
3 T. yellow cornmeal
1 t. chili powder
1 t. kosher salt
¼ t. cayenne
Spray, the oven toast:
8 7” corn tortillas
Serve with:
3 cups napa cabbage, shredded
Mango-Avocado salsa and
Creamy chipotle sauce
Preheat oven to 500 degrees with racks on the top and bottom levels.
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place a baking sheet on each oven rack and preheat five minutes.
Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove a hot pan from the oven and spray with nonstick spray. Place fillets on hot pan and roast on top rack for 5 minutes.
Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes). Oven toast tortillas on the second heated baking sheet after turning the fillets over. Toast tortillas just until they’re lightly crisp around the edges, 2-3 minutes.
Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.
MANGO-AVOCADO SALSA
Makes about 3 cups
Total time: 15 minutes
Combine:
1 ripe yet firm mango, peeled, diced
½ cup grape tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, minced
1 T. jalapeno, seeded, minced
1 t. sugar
¼ t. kosher salt
¼ t. ground cumin
Juice of one lime
Before serving, stir in:
1 firm but ripe avocado, pitted, peeled, thinly sliced
2 T. coarsely chopped fresh cilantro
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings and lime juice in a large bowl. Let stand for 10 minutes to blend flavors.
Before serving, stir in avocado and cilantro.
CREAMY CHIPOTLE SAUCE
Makes about ½ cup
Total time: 5 minutes
Stir together:
¼ cup plain low-fat yogurt
¼ cup reduced calorie mayonnaise
2 t. sugar
1-2 chipotle chiles in adobo sauce, minced
Juice of ½ lime
Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend. (May be made several days ahead, keep chilled.)
"Never eat more than you can lift" Miss Piggy