Whenever we are in the caribbean David orders fish tacos. He looks foreward to them. We like much of the same food, but i never want to share his fish tacos. I found this recipe for Fish Tacos in Health Magazine and decided to modify it to my taste and we both loved them. I've provided nutrition data for the original version with corn tortillas. My favorite choice for wraps is made by a local Brooklyn bakery, Damascus Bakery. They are actually called roll-ups and contain flax flour. Each wrap is only 110 calories, 6 net carbohydrates, and 1000mg of ALA Omega 3. Total carbs are 15g but it contains 9g of figer. I mention all of this because these are really fabulous wraps. I avoid bread wherever possible and think these are fantastic, so give them a try. this is a nice light summer dinner and i served with mixed seasonal fruit bowl.
Prep time 20 minutes; cook 15min; Marinate 10 min
1/2 cup red wine vinegar
1/3 cup sugar (I substituted 3 T agave nectar)
1 teaspoon chili powder (divided)
1/2 small red onion, sliced very thin
3-5 thinly sliced radishes
1 pound tilapia fillets (I bought frozen from Trader Joes, great value)
1/4 cup plus 2 Tablespoons fresh lime juice (I use organic juice in a bottle)
2 garlic cloves, minced
1 peeled firm but ripe mango, cut into small chunks or matchsticks
1 sliced peeled firm ripe avocado
4 Tablespoons fresh cilantro leaves, divided (i love cilantro and used about 1/3 cup)
Canola oil for grill or pan
8 (6 inch) blue or yellow corn tortillas or 4 flax roll ups
Salsa verde (optional)
Rinse fish, pat dry. Gently toss with 1/4 cup lime juice, 1/2 teaspoon chili powder, and the garlic in a shallow glass dish. Marinate for 10 minutes of more at room temperature.
Combine red wine vinegar, sugar, and 1/4 teaspoon chili powder in a small saucepan. Bring to a boil. Remove the pan from the heat and stir in the red onion and radishes. Let stand, uncovered until cooled (at least 10 minutes).
Gently toss mango and avocado in small bowl with remaining 1/4 teaspoon chili powder, 2 tablespoons cilantro and remaining lime juice.
Preheat a lightly oiled grill rack or grill pan. Remove fish from marinade and grill, turning once. plan for 2-3 minutes per side or until cooked through. Transfer to a plate; cover and keep warm. Grill tortillas lightly until pale golden and slightly crisp. Transfer to 4 serving plates, folding tortillas to form a U-shape.
Fill tortillas or wraps with fish, pickled vegetables, avocado mixture, remaining 2 tablespoons cilantro and salsa verde if desired. Serving size if 2 tacos or on really tasty wrap.
Calories 449; fat 12g (sat2g, mono6g, poly2g); cholesterol 57mg; protein 26g; carbs 63g; sugars 26g; fiber 7g; iron 1mg; sodium 143mg; calcium 40mg.
Trust me, try the wraps. A much healthier meal. Reduce the fat, cholesterol, carbs, sodium and sugars while increasing fiber.