Thursday, July 16, 2009

Fish Tacos

For my first time making fish tacos, I think this recipe was perfect. They were so simple to make and turned out to be quite delicious. Compared to the normal tacos we eat, these were so light and refreshing, and I felt good about eating them because they came from Cooking Light.

I found the recipe here, but because I made some of my own adaptations, my recipe is below. I had never used smoked paprika before but I am so glad I went out and bought some. It added a lot of depth to the fish and I can't wait to find more uses for it. This recipe would be equally tasty using shrimp or chicken.

Fish Tacos
Adapted from Cooking Light

3 tbls. fat-free sour cream
3 tbls. fat-free mayonnaise
1 clove of garlic, minced
1 tsp. lime zest
2 tsp. lime juice(about 1/2 a lime)
1/4 tsp. salt

1 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1/8 tsp. salt
4 tilapia filets (mine were frozen)
Cooking spray
Corn or flour tortillas
Shredded lettuce
*we also added a bit of shredded cheese, but definitely not necessary

Preheat oven to 425°.
To prepare sauce, combine the first 6 ingredients in a small bowl; chill until ready.
To prepare tacos, combine cumin and next 4 ingredients (through salt) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 17* minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.

Top tortilla with fish, sauce, and lettuce. Serve.

*Since my tilapia filets were frozen, I baked them according to the package. If using thawed filets, it will probably only take about 9 minutes.

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