This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico."
Jay Leno, Tonight Show Host
I love tacos and there are endless variations. After creating the Asparagus Salsa recipe I decided that it would be fantastic on fish tacos and I was not disappointed. The salsa is better the second day, so if you can make it in advance (you can do the fish in advance too), you won't be disappointed.
Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.
Servings = 2 | Serving size =3 tacos
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Asparagus Salsa
The cooked fish will keep well in the refrigerator for about 2 days.
|1 tsp||olive oil|
|1 medium||onion (diced)|
|1 small||yellow bell pepper (diced)|
|1/2 tsp||chili powder|
|1/8 tsp||cayenne pepper|
|6 ounces||whitefish (cod, halibut, grouper, tilapia)|
|6||corn taco shells|
|1 ounce||reduced fat Monterey Jack cheese (shredded)|
|1 cup||iceberg lettuce (sliced thin)|
|1 small||tomato (sliced into small wedges)|
|1 cup||Asparagus Salsa|
Prepare the Asparagus Salsa.
Place a large skillet over medium heat and add the olive oil.
Add the diced onion and pepper. Cook, stirring frequently, until the onions begin to soften. Add the chili powder, cayenne pepper and salt.
Cut the fish into 1 inch strips.
Add the water and fish to the pan. Cook for about 7 - 10 minutes over medium heat until the fish is cooked through. Remove from the heat, let cool slightly.
When ready to assemble divide the fish between the 6 taco shells. Top with the cheese and then the lettuce and tomatoes.
Top with the Asparagus Salsa and serve.
Serving size = 3 tacos
Servings = 2
Amount Per Serving
|Calories 386||Calories from Fat 136|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 6g||15%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 39g||16%|
|Dietary Fiber 6g||23%|
|Vitamin A 24%||Vitamin C 262%|
|Calcium 20%||Iron 15%|
|Vitamin K 15 mcg||Potassium 910 mg|
|Magnesium 99 mg|