Thursday, June 11, 2009

Fish Tacos

I've had some fabulous fish tacos on my travels, and some of the best have been in Hawaii, of all places. If you get to Maui, and find yourself on the road to Hana, check out a little stand just before Hana - you can't miss it - it says they have the best fish tacos on the island. This spicy dish is my re-creation of those tasty Hawaiian fish tacos.

1 lb. mahi-mahi or other white fish fillets
1 tbs. chili powder
1 tsp. olive oil

8 corn tortillas

1/2 cup sliced red pepper
1/4 cup sliced green onion, green tops included
2 cups green cabbage, sliced (this is often available pre-sliced)
1 tbs. lemon juice
3 tbs. cilantro
1/4 tsp. salt

4 tbs. plain Greek yoghurt

bottled corn salsa
1 avocado, pitted and diced
2 tomatoes, diced


Pour oil into nonstick pan. Sprinkle fish with chili powder. Cook fish 3-4 minutes on each side or until flesh flakes easily. Remove from heat. Flake fish into pieces and keep warm. Clean pan and wipe dry. Heat pan and warm each tortilla for 30 seconds, until the tortilla is soft and pliable. Remove tortillas and cover with a clean towel to keep warm. While the tortillas are cooking, make the cabbage mixture. Mix cabbage, pepper, and onion in a small bowl, then add lemon juice and cilantro. Season with salt. In another bowl, mix the tomatoes, avocado, and corn salsa together. To assemble the tacos, spread each tortilla with some Greek yoghurt. Add the fish, the cabbage mixture, and top with some of the corn salsa mixture. Serves 4.

Stealthy Cooking Tip: If you find a healthy vacation dish that everyone enjoys - work to re-create it. This recipe includes healthy veggies, disguised as taco toppingss and spicy salsa. Also, the corn tortillas are heated on a dry skillet, instead of an oiled skillet. This keeps the fat content down.

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