Fish Tacos Recipe

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Fish Tacos
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Ingredients
26
Count
Nutrition
238
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. For the pico de guyo : Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
  2. For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
  3. For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a play dough consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
  4. For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
  5. For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
  6. Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de guyo . Serve 3 per plate. Enjoy!
  7. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.42 Kcal (998 kJ)
Calories from fat 110.56 Kcal
% Daily Value*
Total Fat 12.28g 19%
Cholesterol 5.4mg 2%
Sodium 464.19mg 19%
Potassium 206.63mg 4%
Total Carbs 28.52g 10%
Sugars 2.04g 8%
Dietary Fiber 3.13g 13%
Protein 5.23g 10%
Vitamin C 7.7mg 13%
Iron 2.3mg 13%
Calcium 66.4mg 7%
Amount Per 100 g
Calories 240.25 Kcal (1006 kJ)
Calories from fat 111.41 Kcal
% Daily Value*
Total Fat 12.38g 19%
Cholesterol 5.44mg 2%
Sodium 467.76mg 19%
Potassium 208.23mg 4%
Total Carbs 28.74g 10%
Sugars 2.05g 8%
Dietary Fiber 3.16g 13%
Protein 5.27g 10%
Vitamin C 7.7mg 13%
Iron 2.3mg 13%
Calcium 66.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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