I love tacos! Any truth tacos. Just put a stick in front of me, and probably will eat it and enjoy every bite. But, unfortunately, I'm trying to keep my number of calories in check, so if I'm going to enjoy my favorite food, which will include a very healthy ... like fish.
Fish tacos can be a pleasure, especially when they are battered and fried. However, for the good health of all good things, I have created many ways to enjoy grilled fishtacos. Halibut is a favorite Northwest's true when it comes to fish. It makes a great fish tacos to boot. Mix with some tropical fruits and fresh salad and a big taco!
Rice Cooker Reviews
These fish tacos are simple, fresh and so delicious I bet you will do this once a week. If the cone is not the favorite fruit, tropical feel free to substitute mango or papaya. These fruits halibut served beautifully and make a change pretty and tasty.
Getready to party with these delicious roasted halibut taco salad and pineapple! Keep dinner simple ... Savor the flavors of life!
4 servings
Ingredients
1-1/2 pounds fresh Pacific Northwest Halibut (can substitute with a firm, flaky white fish such as mahi mahi, Ono or cod)
Olive oil
Fresh lemon juice (about 2 limes average)
Salt and pepper
Cumin
Chile powder (chipotle or chili powder)
Ground coriander (optional)
Coleslaw mix 1 package (notdressing)
1 cup fresh pineapple
1 / 4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (Cotija, breeder, or pepper jack)
Your favorite salsa (I love green tomatillo sauce with fish tacos)
Fresh avocado, sliced
Sour cream (optional)
Corn tortillas (steamed)
Mexican rice as part
Instructions
In a large bowl, mix a few tablespoons of lemon juice, honey and a splash of olive oil to make a lightvinaigrette. Season with a pinch of salt and pepper. Mix in a salad of cabbage and cilantro. Fold crushed pineapple and set aside. For a creamy coleslaw, add a few tablespoons of sour cream.
Preheat grill to 400F. Season the halibut with lemon juice, olive oil, salt, pepper, cumin, coriander and chili powder. Cook the fish until the desired cooking, roasting oven, or if you want, pop the fish in a preheated oven 350F and roast for 10 minutes or until fish is opaque andflaky.
Steam corn tortillas in a steamer, rice cooker, microwave or steam. If you like the little crispy tortilla ', a little corn oil in a frying pan and drain on paper towels. Overlap two corn tortillas and filled with fish and top with cheese and pineapple salad. Put on a plate and serve with your favorite dressing! Enjoy
For more delicious recipes, and fresh appearance http://www.karistaskitchen.com
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