FISH TACOS IN LETTUCE "SHELLS"
Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.
Provided by SlimCookins
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
- Bake in the preheated oven until cooked through, 8 to 10 minutes.
- Shred tilapia; place equal portions in each romaine leaf.
- Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
- Top prepared tacos with salsa verde and cherry tomatoes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g
PACO'S FISH TACOS IN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
- Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
- Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
- Pile fish in lettuce leaves and top with sauce and chopped red onions.
LETTUCE LEAF TACOS
For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night. It uses lettuce leaves instead of taco shells to make a dish that's halfway between a lettuce wrap and a taco. Low on carbs and still delicious!
Provided by asliceofpi
Categories Appetizers and Snacks Wraps and Rolls
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
- Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
- Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
- Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 14.4 g, Cholesterol 127.7 mg, Fat 38.9 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 18 g, Sodium 1223.4 mg, Sugar 5.9 g
SOUTHWESTERN FISH TACOS
These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.
Nutrition Facts : Calories 506 calories, Fat 38g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
FISH TACOS
Steps:
- Make the filling:
- In a bowl toss together the scrod, the olives, the tomatoes, the scallions, the chilies, the lime juice, the vinegar, the oil, the coriander, and salt and black pepper to taste and chill the filling, covered, for at least 1 hour or overnight.
- In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells, for 1 minute, or until they are crisp and golden, and transfer them as they are fried with the tongs to paper towels to drain. Divide the filling among the tacos and top it with the lettuce and the radishes.
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- Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
- Add the drained cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.
- Heat a medium skillet over medium heat. Add the coconut oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.
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