Thursday, October 29, 2009

quick fish tacos

some nights the last thing i want to do is come home and cook. it doesn't happen often, but when it does it hits me like a ton of bricks. however, with this recipe on hand i'm never stuck with nothing to eat. the ingredients are readily available, inexpensive, and the preparation could not be faster.

enjoy these fresh healthy tacos when you are running short on time but want something long on flavor.


4 fresh tilapia filets
8 crunchy corn taco shells*
1/2 a head of napa cabbage, shredded

queso fresco or cheddar cheese (optional)

1/2 cup low fat sour cream

1 chipotle chile in adobo, minced fine

goya adobo seasoning
olive oil


heat olive oil (about 1 to 2 tablespoons) in a large pan over medium high heat. cut fish into chunks about 1 inch in size. add them to the pan and sprinkle with the adobo seasoning mix (use this to taste, it's not spicy hot, just spicy flavorful). saute until cooked through, about 3 to 4 minutes, and then remove.

shred the cabbage and set aside. in a small bowl mix the minced chipotle chile and the sour cream to make a spicy sour cream.

spread the sour cream on the inside of the taco shells, and then add fish to the bottom, then napa cabbage, and sprinkle cheese (if using) on top. serve warm with a slice of lime (to sqeeze on at the last second) and enjoy!

* we used the Safeway brand taco shells which were labeled as gluten free. please be sure to check the ingredients on your favorite brand to make sure they are safe if you are preparing this gluten-free.


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Kelly said...

This recipe was delicious and very easy. Perfect for a week night when you don't want to spend forever in front of the stove but still want a fresh and satisfying meal. I made some pinto beans and spanish rice on the side and it was all on the table within 30 minutes. I will definitely make this again.