Thursday, April 21, 2016

Fish Tacos with Lime Sauce

Who doesn't love a good fish taco?  They can be hard to find--can't stand when they are too fishy.  The tilapia in this recipe is so mild you will swear you are eating chicken.  I kept snatching nuggets and snacking on them while I was frying up the other batches.  A nice healthy alternative to fast food tacos.  Now, authentic Mexican tacos...that's another thing all together.


1 lb. fresh tilapia fillets
3 limes (I used Thrive Limeade powder instead--a tsp. or so should be enough.)
1/2 cup mayonnaise
1 t. chili powder
2 T. olive oil
1/3 cup all-purpose flour
1/2 t. salt
8 6-inch flour tortillas
1 cup shredded angel hair cabbage (I prefer it thin)
1/4 cup shredded carrots
1 jalapeno or serrano pepper, thinly sliced

1.  Rinse fish and pat dry.  Cut into 1-inch pieces.
2.  For lime sauce, juice two of the limes into a bowl (cut your 3rd lime into wedges for serving).  Stir mayonnaise and chili powder into juice.  Transfer 1/3 cup of the sauce to another bowl; toss fish in this.  Set remaining sauce aside.
3.  In a medium to large skillet, heat oil over medium heat.  Combine flour and salt in a shallow dish.  Work with about 1/3 of the fish chunks at a time, toss them in the flour and add to hot oil.  Cook for 2-4 minutes or until fish flakes easily, turning to brown evenly.  Add more oil as needed.  Drain fish on paper towels.
4.  Wrap tortillas in paper towels (loved this.  worked great!); heat in microwave oven for 30 seconds.  Top tortillas with fish, cabbage, carrots and jalapeno.  Drizzle with Lime Sauce.  Serve with lime wedges.

NOTES:  Add lime juice to mayo gradually and to taste.  Thrive Limeade powder is available seasonally, so may not be listed on my consultant site.

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