Saturday, December 31, 2011

Herb of the week...Cilantro (Fish tacos with jalepeno-cilantro sauce)



Herbs: The Spice of Life
I decided that herbs don't enough attention on their own, they often are overlooked or omitted.  So, I have decided to dedicate one day of the week to honor a flavorful herb and create a meal around that herb.  This week I am featuring cilantro.  And there is no better way to do that, other than fish tacos with a spicy cilantro sauce.

Did you know...that cilantro is the leaf part of the plant, while the seeds are commonly referred to as coriander, another flavorful herb.  Cilantro is commonly used in cuisines all over the world and has a pungent, yet fresh flavor.

Aim to eat fish two times a week!  With flavorful recipes like this one, that can be very easy!  Usually I bake fish, but sautéing it in a frying pan is even faster so that's what I did in this recipe and it was perfect!  Fish tacos are a wonderful, balanced meal because they contain the protein, fat, carbohydrates, and vegetables!

Fish Tacos with Jalepeno-Cilantro Sauce
Serves 4

Ingredients:
Cilantro Sauce:
1 bunch of cilantro
1 Tbsp olive oil
2 cloves garlic
1 small jalepeno
1/2 small sweet onion
2 Tbsp lime juice
salt and pepper, to taste

Lime Coleslaw
1/2 head cabbage, shredded
1/3 cup light mayonnaise
1/4 cup white vinegar
1 Tbsp white sugar
Pepper, to taste

1 pound of fresh Tilapia fillets
2 Tbsp lime juice
1 tsp paprika
Pepper

8 whole wheat taco shells
1 tomato, diced
1 avocado, diced
1/2 cup salsa

Directions: Combine all ingredients for the cilantro sauce in a food processor or blender and pulse until well combined.  Next, combine the ingredients for the coleslaw together and mix well, set aside and chill. Season the fish with lime juice, paprika, and pepper.  Heat a non-stick frying pan over medium heat.  Cook the fish for 4 minutes on each side or until it becomes cooked and flaky.  Warm the taco shells in the microwave for 1 minute.  Shred the fish by using two forks and pulling it apart. Place 1/4 cup of fish on a taco shell and fill with toppings.

Nutrition Facts: 2 small tacos with fish and toppings
435 calories, 41 g carbohydrates, 30 g protein, 16 g fat, 7 g fiber, 600 mg sodium

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