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  • No-Fry Fish Tacos

    Tuesday, July 19, 2011

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    While my husband was attending business school (in the middle of no-where New England), I was blessed to have made many wonderful friends along the way. Together with 3 of these amazing women we established our own weekly supper club (where there was sometimes more drinking than eating). Each week one of us played hostess and did the cooking while the others would bring sides, dessert and wine. One of my favorite meals were amazing fish tacos made by Wendy. I always marveled at her approach to cooking. She would describe herself as a non-cook, but yet she would whip up these amazing meals. She usually followed a recipe but revealed to us that she NEVER tasted as she cooked. How is that possible? Ultimately, her penchant for not tasting did result in a Emeril Lagasse gumbo that was SO HOT and SPICY that I could barely eat it (while Kelly happily ate the blazing hot dish without so much as a sip of water to tame the heat). When Wendy revealed all of the ingredients in the spice mixture we were shocked by the amounts…it wasn’t until reviewing the recipe that she discovered that the spice mix was meant for several recipes, not for one pot of gumbo! So, it is girls night and the women who made them so special to me, that inspired this recipe. 

    Of course, I have to give the recipe a healthy twist. While fish is always a healthy and tasty choice, it loses its good-for-you factor when it’s topped with a (admittedly delicious) crunchy (fried) breading. I have experimented with ‘healthy’ frying methods for fish, but it just doesn’t hold up the way oven-fried chicken does. So, having abandoned my quest for decoding the secret to a healthier fried fish, I decided to go with a simple baked fillet. I created a slaw similar to the one Wendy made, replacing the Mayo with Greek yogurt and changing up the spices just a bit. Add a simple guacamole and you have a yummy (quick) meal with lots of wonderful textures and flavors.


    © 2011 Nancy Granada Kindred Kitchen

    No-Fry Fish Tacos

    servings: 4 (2-3 tacos each) | time: about 45 minutes

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    For the Slaw:
    1 small head organic cabbage
    1 organic red pepper
    1/3 cup diced red onion
    1/3 cup chopped fresh cilantro


    For the Dressing:
    2/3 cup fat free Greek yogurt
    1/2 tsp garlic powder
    1/2 tsp. ground cumin
    1/4 tsp. paprika
    1 tsp. salt
    1 tsp ground black pepper
    1-3 tsp. chipotle peppers with sauce (you can find them canned in the international or Mexican food aisle of most grocery stores…this stuff is pretty hot/spicy…taste as you go along to make sure you use the amount the best suits your taste)
    2 TBSP olive oil
    Juice of 1/2 a lime


    For the Guacamole:
    2 ripe avocados
    1/4 cup minced red onion
    1 glove garlic, grated
    1 handful of cilantro, chopped
    Juice of 1/2 a lime
    pinch of cumin
    pinch or 2 of salt
    Fresh ground black pepper to taste


    For the Fish:
    1 1/2 pounds wild cod or tilapia fillets
    juice of 1/2 a lime
    2 TBSP olive oil
    1/2 tsp sea salt
    1/2 tsp freshly ground black pepper


    Make the Slaw:
    Toss all of the above ingredients in a large bowl. Set aside while you make the dressing


    Make the Slaw Dressing:
    1. Combine all dressing ingredients and mix until well blended (tasting for spice as you add the chipotle pepper sauce)
    2. Add to the slaw and toss to combine.  Set aside while you prepare the Guacamole and fish


    Make the Guacamole:
    1. Mash the avocado with a fork (leave some larger bites for texture)
    2. Add all of the other ingredients and blend to combine.  Taste for salt and pepper
    3. Set aside and make the fish


    Make the Fish:
    1. Rinse the fish and pat dry with paper towels.  Place on a large piece of heavy duty aluminum foil
    2. Add lime juice, olive oil, salt and pepper
    3. Create an aluminum foil pouch around the fish and bake for 12-15 minutes until fish flakes easily with a fork


    Assemble the Tacos:
    1. Place 2 soft corn tortillas on a plate
    2. Add a spoonful of guacamole down center of each tortilla
    3. Top with a generous portion of fish
    4. Top with some slaw
    5. Squeeze a few drops of fresh lime


    One response to “No-Fry Fish Tacos”

    1. Can’t wait to try them and I will follow your recipe to the last detailed instruction…but of course no tasting along the way. 🙂

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