Related recipes: Cabbage, Catfish, Cod, Fish, Flounder, Main Dishes, Mexican, National Fisheries Institute, Seafood, Tilapia, Trout
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
4 Tbs lime juice, divided
2 1/4 tsp chili powder, divided
1/4 tsp garlic powder
1 lb striped bass fillets, skinned
2 Tbs olive oil
4 tsp white vinegar
1/8 tsp salt
8 crispy corn taco shells or 6" flour tortillas, warmed
1/2 cup chopped ripe avocado
2 cups packaged coleslaw mix
Directions
Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside.
Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.
Makes four servings, two tacos per serving.
Substitute catfish, flounder, haddock, tilapia or trout. You can also try these with a mild salsa instead of the dressing.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
