just me

Fish Tacos and Brussels Sprout Slaw

In Fish, Vegetables on January 11, 2010 at 5:54 pm

Tastes like springtime!

I LOVE fish tacos. Love, love, love them. But really, if you’re going to eat a  meal loaded with fat and calories, wouldn’t you rather have cheesecake? Me too. So, I decided to create a lightened-up version of the fish taco.

In the endless quest to get Mr. Gorilla to eat (and even enjoy) vegetables, I’ve gotten quite sneaky – I found this recipe for Brussels Sprout Slaw on Dinner With Julie, and it seemed a perfect match for the freshness of the tacos.

Lo and behold, not only did Mr. Gorilla eat AND enjoy it, he went back for SECONDS! And then, he ate the leftovers for lunch the next day! Can you believe it? I wouldn’t lie to you. Now that is what I call a successful veg!

My only problem with the slaw recipe was that the given cooking time must be for fresh Brussels sprouts, and I started with frozen. Mine came out a bit overcooked, and therefore didn’t break up as well in mixing. A little too mushy for my taste. I think defrosting them and blanching them would be fine. Or maybe I should just start shopping at stores where one would find fresh Brussels sprouts. Have I mentioned how I feel about the decline of Publix lately? That is totally a whole ‘nother post!

Okay – back to the tacos. The biggest thing you can do to lighten them up is to not fry the fish. It takes away a bit of the substance, but if you replace the tortilla with  a whole-wheat flatbread, you’ll never notice the difference.

Fish Tacos

Ingredients:

1/2 medium sweet onion

2 Roma tomatoes

2 cloves garlic

1/4 cup fresh cilantro

salt, pepper, oregano, basil, cumin

2 tilapia fillets

1 cup Mojo marinade

1/4 cup reduced-fat sour cream

2 cups spring mix greens

2 whole wheat flatbreads

Directions:

Can't you just smell it from here?

Chop the tomatoes, onion, garlic, and cilantro finely. If you use a food processor, it takes like, two seconds. Combine it all in a small bowl, and add salt, pepper, oregano, basil, and cumin to taste. The salt and basil bring out the yum of tomatoes, so don’t skimp. Also, the cumin and pepper add a bit of heartiness. Don’t be afraid of seasoning, people! Taste as you go! Cover the bowl, and let it sit in the fridge for about an hour or so to let the flavors mingle.

Place the fish fillets and the Mojo marinade in a heavy Ziploc bag, and squish it all around a bit to get everything all nice and coated. Now place that gently in the fridge next to the chopped yum and let it sit.

Go watch tv or walk the dog or play with the kids.

Has an hour passed? Good. Now wrap the flatbreads in aluminum foil and place gently into a warm oven. This makes them delicious.

While the flatbreads are warming, Saute the fish in a tablespoon or so of canola oil. Once it’s about halfway done, split each fillet in half lengthwise  – it will help greatly at assembly time.

Fish almost done? Okay. Take the flatbreads out of the oven and put on plates. We are going to layer (again? yes, again.). On top of each flatbread, use the spring mix to create a cozy bed for the fish. Don’t take too long! The fish is done!

Layers of fishy goodness!

Now place the fish on top of the greens, arranging the pieces so the taco will close nicely.

Spoon a generous portion of the chopped tomatoes & co. onto each taco, but don’t just plunk it all in one spot! Lovingly place it along the length of the fish.

Top the whole shebang with as much sour cream as you like, and garnish with not-chopped cilantro.

Fold it over, and voila! You have two very hearty fish tacos, and no fried-food guilt! And you even have the pleasure of getting like, two whole servings of vegetables in one meal, even before you count the side dish, thanks to the spring mix. It’s a great way of sneaking veggies into finicky eaters. Who’s going to disassemble a taco just to pick out a few pieces escarole they won’t even notice? Only weirdos. OCD types. Adrian Monk. If they do it, smack their hands, and lock them away ’cause they’re crazy.

Okay, kiddies! That’s all for today – tomorrow brings pizza! Yeah! I have a new pizza stone and you don’t 😛 Or maybe you do. I don’t know. Whatever.

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