Thursday, March 29, 2012

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

So this won't be a completely fair review since we changed a lot. But if we don't have a substantial fish, I think I need to give up on fish tacos.

I don't like fish tacos in a restaurant. I can't wrap my arms paying $15 for tilapia. I mean, it's tilapia, the crap fish.

I don't like halibut (too expensive for a fish that has no taste), and we had some cod in the freezer (bought when I couldn't find snapper...which I like). So we used that. I wasn't making a special trip to Whole Foods for Arugula, so Iceberg lettuce.

The fish took on huge flavors of the orange, but other than that were kind of plain. The sauce was good. Since neither of us is keen on fish as left-overs we each had 2 servings.

Probably wouldn't have again...they were just eh, overall.

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

YIELD: 4 servings (serving size: 2 tacos)
COURSE: Main Dishes, Appetizers

1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula


Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Nutritional Information
Calories: 272; Fat: 6.9g; Saturated fat: 1g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.5g; Protein: 26g; Carbohydrate: 24g; Fiber: 2.6g; Cholesterol: 36mg; Iron: 1.2mg; Sodium: 367mg; Calcium: 97mg

Cooking Light APRIL 2007

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