Fish Tacos with Avocado Salsa
Since experts recommend eating seafood at least twice a week, take a break from the standby beef taco and go fish! A heart-smart, gluten-free recipe.
1/4 cup all-purpose flour, spooned into measuring cup and leveled
1/4 cup yellow or white cornmeal
1/2 teaspoon onion powder
1/2 teaspoon chili powder
4 fish fillets (1 pound total), such as tilapia, rinsed, patted dry, and cut into 8 strips total
2 tablespoons canola oil
1/4 teaspoon salt
8 corn tortillas, warmed
1/2 medium avocado, peeled, pitted, and diced
1/2 cup fresh pico de gallo, salsa verde, or picante sauce
1 medium lime, cut into 8 wedges
- Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
- Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.
- Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.
Makes 4 (2-taco) servings.
Tip: Salsa doesn't have to be limited to Mexican fare. It can be used as a spread for sandwiches and topping for simple cuts of meat, poultry, and fish.
Nutritional Information Per Serving (1/4 of recipe; 2 tacos): Calories 375; Total Fat 14g; Saturated Fat 2.2g; Cholesterol 75mg; Sodium 335mg; Carbohydrates 37g; Fiber 5g; Protein 27g.
Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.