Fish Tacos

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Fish Tacos
Canadian Living, March 2006

Fish is a healthy choice because it is low in fat and high in protein. Lots of vegetable toppings only add to the nutrition.

Cook's Note: These were good, but I liked Janice's recipe with the shredded cabbage better. We had tilapia fillets from Costco and they were SO good! They were actually pretty big and they stayed together better than the ones you get at the grocery store. The red onions and green onions in the sour cream made everything a little too oniony for me. I might have separated the carrots and red onions if I had known. Maybe my red onion was strong because it was too old.

Portion size: 4

Ingredients

  • 1/2 cup (125 mL) shredded carrot
  • 1/4 cup (60 mL) thinly sliced red onion
  • 1 tsp (5 mL) lime juice
  • 1/4 cup (60 mL) light sour cream or plain yogurt
  • 1 tbsp (15 mL) minced fresh coriander
  • 1 green onion, minced
  • 8 small flour tortillas
  • 1 plum tomato, diced
  • 1/2 avocado, peeled and diced

Fish:

  • 1 lb (454 g) tilapia fillets or catfish fillets
  • 1 tbsp (15 mL) vegetable oil
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper

Preparation

Fish: On plate, combine oil, chili powder, oregano, salt and pepper; add fish and turn to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes.

Meanwhile, in small bowl, combine carrot, red onion and lime juice. In separate small bowl, combine sour cream, coriander and green onion.
Break fish into chunks; divide among tortillas. Top with sour cream mixture, carrot mixture, tomato and avocado.

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