So I’m a little late for Cinco De Mayo, but I think this recipe will be good all summer. It’s a really filling taco, but also tastes extremely fresh. A flakey fish works best for this recipe. I used red snapper and it was AMAZING. The fish is coated in cornmeal and baked to get a crunchy texture like frying, but without all the fat!
Each taco is about 270 calories (give or take a few depending on how many toppings you actually put on the tacos.) Recipe makes 5 tacos.
What you’ll need:
red snapper filet- or whatever white fish you decide to buy. (I suggest buying at least a pound if not a pound and a half. I bought an entire half of a snapper. I had some left over but that’s ok! more for later.)
1/4 cup cornmeal
1/4 cup egg whites
1/4 cup olive oil
2 cloves of garlic
8 oz queso fresco
1 ear of corn
1 cup of shredded cabbage
1 cup of fresh mango
5 La Tortilla Factory Low-Carb Whole Wheat tortillas (check out my review in The Secrets)
Preheat the oven to 400 degrees. cut the fish into strips (about 3 ounces each). Put the cornmeal in a bowl. Mix in a few dashes of chili powder and generous dashes of Adobo seasoning. In a separate bowl mix the egg whites and a tablespoon of water. Taking a baking sheet and spray with olive oil or a non-stick spray. Dip the fish in the egg wash, and then in the cornmeal. Cover the fish completely, and place on the baking sheet. Bake in the oven for about 15 minutes. (watch fish closely. cooking time may vary based on how thickly you cut fish. Overcooking will cause fish to dry out.
For the vinaigrette:
Mince the jalapeno, removing all seeds and veins. Mince the two cloves of garlic. In a bowl, mix the olive oil, lime and garlic. Add salt and pepper to taste. Whisk all the ingredients together. If you have time, make ahead of time and let sit overnight, so the flavors can meld together. (This is pretty spicy… even though you remove the seeds and veins. So if you’d like to make it a little milder, use half a jalapenos, and add more lime juice.)
For the toppings:
Take the ear of corn. Wrap in foil. Grill the corn until it gets a little char. If you don’t have a grill you can put the corn directly on the burner (gas or electric is doesn’t matter… but watch it to make sure you don’t start a fire.) The popping sound is normal, but rotate the corn about every two minutes. Cut the corn off the cob and set aside.
Brown tortillas on the stove. (or oven if you prefer them a little softer) Put the tortilla in a pan and heat until it’s warm, and a little brown. It shouldn’t take very long. flip the tortilla and do the same thing on the other side. set aside.
Take the shredded cabbage, put in a bowl and add a few tablespoons of the vinaigrette. mix together so it’s just slightly dressed.
Chop up the mango and avocado.
Take the tortilla, top with the cabbage, and fish strip. sprinkle with corn, mango, avocado. Add another teaspoon of the vinaigrette and crumble some of the queso fresco on top.
(*optional: I added some of my favorite habanero hot sauce to add an extra kick. If you’re a fan of tomatoes I’d suggest add some pico de gallo. I don’t like raw tomatoes, so I didn’t initially add it in… but it would be a great addition for salsa lovers.)
You can also make this into a great taco salad! just lose the tortilla, toss in a few black beans and extra cabbage and voila!