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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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

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.


 

Fish Tacos with Asparagus Salsa



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
1/8 tsp salt
6 ounces whitefish (cod, halibut, grouper, tilapia)
1/4 cup water
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.

Nutrition Facts

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  
Cholesterol 46mg 15%
Sodium 296mg 13%
Total Carbohydrates 39g 16%
    Dietary Fiber 6g 23%
    Sugars 6g  
Protein 25g  
Vitamin A 24% Vitamin C 262%
Calcium 20% Iron 15%
Vitamin K 15 mcg Potassium 910 mg
Magnesium 99 mg