Fish Tacos

Ingredients

  • 1 ½ lbs. halibut
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • ¼ tsp. cayenne pepper
  • ¼ tsp. garlic powder
  • ½ tbsp. canola oil
  • 8 6-inch corn soft taco shells
  • 2 cups shredded green and purple cabbage

Ahi Katsu Sushi Tacos

Crema

  • 3 tbsp. mayonnaise
  • 3 tbsp. plain yogurt
  • ¼ cup finely sliced scallions
  • ¼ cup chopped fresh cilantro
  • 1 tsp. grated lime rind
  • 1 ½ tsp. lime juice
  • 1 minced garlic clove

 

Optional garnishes: sliced avocado, lime wedges and more fresh cilantro

Directions

  • Combine the spices together in a bowl with the oil. Rub gently

into the fish on all sides and let stand for 15 minutes in the

refrigerator while preparing the crema.

  • Combine all the crema ingredients together and refrigerate.
  • Grill the fish (you can use foil) on both sides to mark it and

cook it through.

  • Heat the corn tacos according to package directions or grill

briefly on both sides.

  • Divide the fish among the 8 tacos and add ¼ cup of shredded

cabbage to each. Top with a tablespoon of the crema. Garnish

with lime wedges, avocado slices and fresh cilantro.

Serves 4. 2 tacos each serving.

 

Nutrition

1 serving (2 tacos) provides the following:

 

  • 527 Calories
  • 42 g Carbohydrate
  • 29 g Protein
  • 27 g Fat
  • 7 g Fiber
  • 4 g Saturated fat
  • 5 g Polyunsaturated fat
  • 15 g Monounsaturated fat
  • 1864 I.U. Vitamin D.