This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico." - Jay Leno, Tonight Show Host
There are endless variations of tacos. This fish taco recipe is terrific with very mild spice and too much will overpower the fish. These tacos are great with Asparagus Salsa, but you can serve with almost any salsa of your choosing such as Mango Salsa or Tomatillo Salsa.
Servings: 2 | Serving size: 3 tacos
Cooking Time: 45 Minutes
This recipe can easily be multiplied and the cooked fish will keep well in the refrigerator for about 2 days.
This recipe also requires making Asparagus Salsa.
Prepare the Asparagus Salsa.
Place a large skillet over medium heat and add the olive oil.
Add the diced onion.
Cook for five minutes until the onions begin to soften and lightly brown. Stir frequently.
Add the yellow pepper and cook for 1 minute. Stir frequently.
Add the smoked paprika, ground cumin, chili powder, cayenne pepper and salt.
Cut the fish into 1 inch strips.
Add the water and fish to the pan.
Cook for about 7 - 10 minutes over medium heat until the fish is cooked through.
Remove from the heat, let cool slightly.
When ready to assemble, divide the fish between the 6 taco shells.
Top with the cheese and then the lettuce and tomatoes.
Top with the Asparagus Salsa and serve.
Serving size: 3 tacos
|Calories 300||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||12%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 33g||12%|
|Dietary Fiber 6g||22%|
|Vitamin A 12%||Vitamin C 111%|
|Calcium 19%||Iron 19%|
|Vitamin K 40mcg||Potassium 900mg|