To prepare this inexpensively and quickly, you can use fish sticks or a prepared fish from frozen section of the grocery store. This method is simpler and less complicated. If you have the time, starting from scratch is the way to go.
From Scratch you will need
1 lb white fish-halibut, cod, tilapia would all work well.
2 cups napa or green cabbage shredded (I prefer Napa for this)
16 corn tortillas
Pico de Gallo
Fresh chopped cilantro
Blackening Seasonings
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
In a small bowl combine all dry ingredients, sprinkle evenly over the fish.
To prepare fish
Heat 1 Tablespoon of canola oil in a large skillet over a medium-high heat. Add fish to pan and cook about 3 minutes on each side until cooked through.
Or.... you can grill on a BBQ, Grilling fish can be difficult because of the fragility of the fish. Using a grill pan would be best.
Sauce
1/2 cup low-fat sour cream
1/2 cup reduced calorie mayonnaise (olive oil mayonnaise is a good choice)
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/2 cup chopped fresh cilantro
Juice of 1 lime to taste, start with only half and add more if you feel it is needed
Thin with a little milk to the consistency you like.
* You can use 2 tsp taco seasoning if you don't have individual seasoning, or just to make it easier.
To serve
Divide fish among 8 double layered corn tortillas. (16 total)
Top with shredded Napa cabbage and pico, and drizzle with the sauce.
Sprinkle with chopped cilantro. Serves 4
16 corn tortillas
Pico de Gallo
Fresh chopped cilantro
Blackening Seasonings
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
In a small bowl combine all dry ingredients, sprinkle evenly over the fish.
To prepare fish
Heat 1 Tablespoon of canola oil in a large skillet over a medium-high heat. Add fish to pan and cook about 3 minutes on each side until cooked through.
Or.... you can grill on a BBQ, Grilling fish can be difficult because of the fragility of the fish. Using a grill pan would be best.
Sauce
1/2 cup low-fat sour cream
1/2 cup reduced calorie mayonnaise (olive oil mayonnaise is a good choice)
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/2 cup chopped fresh cilantro
Juice of 1 lime to taste, start with only half and add more if you feel it is needed
Thin with a little milk to the consistency you like.
* You can use 2 tsp taco seasoning if you don't have individual seasoning, or just to make it easier.
To serve
Divide fish among 8 double layered corn tortillas. (16 total)
Top with shredded Napa cabbage and pico, and drizzle with the sauce.
Sprinkle with chopped cilantro. Serves 4
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