Archive for April 26th, 2008

Grow Your Own: Fish Tacos

Grow Your Own 2008Our spring garden of greens is going gangbusters. I actually made a salad for a dinner party for eight using some of the red and green leaf lettuce from the garden, but as usual, I was behind getting the food ready, so I didn’t have time to take a picture. It was delicious, though!

But last night, I made fish tacos for the first time, using a recipe from Cooking Light magazine. Turned out great. Instead of cabbage, of which I am not a huge fan, I used red and green leaf lettuce from the garden. Next week, we’re going to use up the bok choy in some stir-fry. Should be good 🙂

Here’s the garden from a couple of weeks ago:

Greens in the Garden

And here is a pile of washed lettuce ready to be sliced thinly for the tacos:

Red and Green Leaf Lettuce

And the recipe:

Fish Tacos with Lime-Cilantro Crema

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp. low-fat mayonnaise
3 tbsp. reduced-fat sour cream
1 tsp. grated lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced, or 1/4 tsp. garlic powder

1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 pounds red snapper fillets (I used flounder)
Cooking spray
8 6-inch corn tortillas
2 cups shredded cabbage (I used leaf lettuce)
2 cups shredded jalapeno Monterey Jack cheese

Preheat oven to 425F. To prepare crema, combine the first eight ingredients in a small bowl and set aside.

To prepare tacos, combine cumin and next five ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish in a baking dish coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily with a fork, or to desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage or lettuce, 1 tbsp. crema and 1/4 cup shredded cheese.

And the fish tacos, served with Mexican rice.

Fish Tacos with Homegrown Lettuce

This is my entry in the food blogging event “Grow Your Own,” hosted by Andrea of The round-up of all the recipes is here.

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