Fish tacos with avocado - Dallas News |

Fish tacos with avocado

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Serves: 4-6
3 fully-ripened Avocados from Mexico, halved, pitted, and peeled
 ¼ cup finely chopped onion
¾ teaspoon salt, divided
    ½ teaspoon ground black pepper, divided
    12 (6-inch) corn tortillas
    2 tablespoons fresh lime juice
    1 tablespoon jalapeño hot sauce
    1 teaspoon finely chopped garlic
    6 small tilapia or other mild white fish fillets (about 1-1/2 pounds), cut lengthwise
    1 cup chopped tomato
    1 cup shredded lettuce
    ½ cup coarsely chopped cilantro
    ½ cup jalapeño cream (recipe follows) or prepared ranch dressing
Preheat oven to 325ºF. In medium bowl, mash together Avocados, onion, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
On large baking sheet, arrange tortillas in a single layer; heat for 2 to 5 minutes. Meanwhile, coat a broiler pan with nonstick spray.
In cup, combine lime juice, hot sauce, garlic and remaining 1/4 teaspoon each salt and pepper. Coat fish with mixture; arrange fillets on broiler pan.
Preheat broiler; broil fish, 4 inches from heat source, until cooked through, about 7 minutes.
Spoon Avocado mixture tortillas; spread to within 1/4 inch of edges. Top each tortilla with fish fillet, tomato, lettuce and cilantro. Drizzle with Jalapeño Cream.
To serve: lightly fold each tortilla in half. Yields 12 tacos.
For Jalapeno Cream
Combine 1/2 cup low-fat sour cream with 1 tablespoon jalapeño hot sauce. Makes about 1/2 cup.
Per Serving:
206 calories, 13 grams protein, 18 grams carbohydrate, 10 grams fat

1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
½ cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
¾ teaspoon fine salt, or 1½ teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
½ pineapple, peeled, cored, and diced (½ inch)
½ cup chopped cilantro, divided
Directions:Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.
Recipe courtesy of Truly Mexican by Roberto Santibañez
    2 teaspoons canola oil
    1 cup chopped red bell pepper
    1 jalapeno pepper, minced
    2 tablespoons fresh lime juice  
    1/4 teaspoon salt
    1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
    1 tablespoon chopped fresh cilantro
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add bell pepper and minced jalapeño pepper; sauté 4 minutes. Add fresh lime juice, salt, and black beans. Cook 3 minutes or until thoroughly heated. Sprinkle with chopped fresh cilantro.

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