What’s for Dinner? - Fish Tacos with Lime Sauce

I often pull interesting looking recipes from magazines and stuff them into a binder which I intend to organize someday.  If they are lucky, I will try them out.  If they are even luckier, I will put them in the “keeper” pile to make again!

This recipe is for a food item I have only experience recently and loved!  I found this one in Better Homes and Garden’s 2011 April edition.  We had a couple of fish tacos from different vendors down in Key West, Florida last year.  I believe we were quite spoiled in general with sea food in the Keys, because I don’t think we will be able to find such fresh fish here in Chicago grocery stores anytime soon!

I did make a few modifications to the recipe in an attempt to make it even healthier.

The original can be found here (again, all credit to Better Homes and Gardens):

http://www.bhg.com/recipe/seafood/fish-tacos-with-lime-sauce/

ingredients

• 1  lb.  fresh tilapia or catfish filets
• 3    limes
• 1/2  cup  mayonnaise
• 1  teaspoon  chili powder
• 1/3  cup  all-purpose flour
• 8  small (6- to 7-inch)  flour tortillas
• 1  cup  shredded cabbage
• 2  small  carrots, peeled and shredded (1/2 cup)
• 1    jalapeño or serrano pepper, thinly sliced

directions

1. Rinse fish and pat dry. Cut into 1-inch pieces.

2. For Lime Sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving). Stir mayonnaise and chili powder into juice. Remove 1/3 cup sauce and toss fish in it.

3. In a large skillet, heat 2 tablespoons cooking oil over medium heat. In shallow dish combine flour and 1/2 teaspoon salt. Working with about a third of the fish at a time, toss in flour mixture and add to hot oil. Cook 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed. Drain on paper towels.

4. Wrap tortillas in paper towels; heat in microwave 30 seconds. Top tortillas with fish, cabbage, carrots, and jalapeño. Drizzle with Lime Sauce. Pass lime wedges. Makes 4 servings.

MY CHANGES:

In place of mayonnaise, I used fat free plain yogurt and a dollop of mustard.

I did NOT coat the fish in flour.

I really should have piled more filling in here for the photo.  My husband ended up doing so anyway before he ate it!

He calls the recipe a keeper.  I say the sauce needs a little more oomph.  Keep in mind, that my sauce was not the same as the original recipe.

Bottom line – I will be making these again!  I will just be playing around with the sauce and trying to avoid the mayonnaise!