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Friday Night Fish Tacos

June 6, 2009
Baja Fish Tacos

Baja Fish Tacos

What better way to start the weekend than with some really delicious and fresh Fish Tacos?  Marc and I usually have our own recipe, but we decided to give the one published in Cooking Light Weeknight (my new favorite cookbook….) a shot.  It didn’t seem TOO different from the one we fabricated on our own, and so we didn’t have anything to lose — especially if it meant that the meal was lighter.

We headed to our local Whole Foods on Friday night to pick up some mahi-mahi from the seafood counter, which is what I was jonesing for in my fish taco.   Unfortunately, they didn’t have any fresh mahi-mahi (only frozen).  Marc took this opportunity to check which fish was the freshest, and what would be the best in fish tacos.  The fish man suggested tilapia (which we’ve used before), cod (which I’m only so-so on) or catfish (ding ding ding!).  He picked out some nice sized catfish fillets for us, and sent us on our way.  As a quick side note, I have found our local, super-new, super suburban Whole Foods to be a little disappointing, because it does not have the diversified selection of a more urban Whole Foods.  This is especially frustrating when we’re trying to find more exotic ingredients and somewhat fresher and more interesting fish.  But, I digress.

Here’s the recipe for the Baja Fish Tacos, inspired by the Cooking Light Weeknight cookbook.

  • 2 tbsp. taco seasoning (we used Ortega)
  • 1 tbsp. fresh lime juice
  • 1 tbsp. fresh orange juice
  • 1 lb. catfish (or other firm white fish fillet), cut into bite size pieces
  • 1 tbsp. canola oil
  • 2 c. angel hair coleslaw
  • 1/2 c. chopped green onion
  • 1/2 c. reduced fat sour cream
  • 8 (6-inch) corn tortillas
  • Cilantro (optional — some people are allergic to cilantro!)
  • Salsa (optional — your choice!)

1.  Combine the first 3 ingredients in a gallon size Ziploc bag.  Add fish, seal and toss to coat.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add fish, saute 5 minutes or until the fish is done (always remember that fish cooks super fast).

3.  Warm tortillas according to package directions.  Spoon fish and toppings on tortillas.

Assembled Fish Tacos

Assembled Fish Tacos

Yield:  4 servings, with two tacos per serving.

Calories: 339

Fat: 9.9 grams

Fiber: 3.9 grams

Weight Watchers Points: 7 points per serving

This turned out to be a lovely meal, though the spice rub that Marc has used in the past for the fish was a lot kickier.   But, this was a great healthy version, and honestly it was super delicious, minus the cheese!  Our good friend Jordan came over, and I am pretty sure she loved dinner — and since she’s been avoiding dairy, this dish was a pleaser, because the sour cream was optional, and not the “star” of the show.  You can serve this the usual Mexican sides (rice, beans, etc.), but we opted for the MUCH easier chips and salsa.

One Comment leave one →
  1. fabulous in brooklyn permalink
    June 9, 2009 9:34 am

    mmmmmm….fish tacos. My favorite is fish tacos on the beach in Mexico. Now, that’s what I mean when I say FRESH fish. We saw the fisher-folk cutting the fish on the beach that very afternoon, fresh after a catch.

    Your recipe sounds delicious!!! I want to try it in Brooklyn, where we thankfully have a couple of fresh seafood stores in the neighborhood. Even better, Chinatown is just across the bridge. Can’t beat it in NYC!

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