These fish tacos are nothing like restaurant-style. These are minimalist tacos and a diet friendly dinner for those trying to watch their waistlines. No addition of sour cream and the fish is not batter fried. The fish is pan fried with a simple bed of sliced avocado on a corn tortilla and served with a side of sauteed zucchini. The chili powder and cayenne pepper give this a fiery bite to help boost flavor but please note it may be too spicy for the little ones.
Fish Tacos with Sautéed Zucchini
Adapted From: Every Day with Rachael Ray
Makes 2 Servings
Stars of the Show:
- 1/2 lb halibut
- juice of 1 lime
- 2 zucchini, cubed
- cilantro, to taste
- sea salt, to taste
- 4 corn tortillas
- chili powder, to taste
- cayenne pepper, to taste
- 1 tbsp olive oil
- 1 avocado, sliced
Preheat oven to 225 degrees. Place the halibut in a small bowl and drizzle with 1/2 of the lime juice. Cover and refrigerate for 15 minutes.
In a small skillet, heat the olive oil over medium high heat. Add the zucchini and season with salt. Once browned drizzle with the other half of the lime juice and cilantro.
Spread the tortillas on a baking sheet and heat in the oven for 10 minutes.
Season the halibut with the chili powder, cayenne pepper, and salt. Heat olive oil in a large skillet over medium heat and cook the fish, 4 minutes each side. Break the fish into bite sized pieces. Arrange the tortillas with sliced avocado and top with the fish. Serve with the sauteed zucchini. Enjoy!
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