You mean buttermilk doesn't go with everything? Said no one ever.
I didn't pick this recipe, but if you knew my friends, you would know who did. This one friend in particular is a HUGE fan of anything with sour cream, buttermilk, cream cheese, whole milk - you name a dairy product that would scare a dietitian and she keeps it in her fridge. The good thing is that otherwise she eats extremely healthy and is a normal weight. She also is a fan of "Colorante", a spice often used in Spain to give food the appearance that it has been seasoned with saffron, which explains the distinct yellow color of our fish.
If I did it again, I would probably add some extra spice to the fish, it needed a little bit more kick. I could definitely see putting paprika, taco spice or Cajun seasonings, especially since I am not a big fan of jalapeno peppers.
HEALTHY FISH TACOS WITH BUTTERMILK AVOCADO PUREE - PUREE OPTIONAL
HEALTHY FISH TACOS WITH BUTTERMILK AVOCADO PUREE - PUREE OPTIONAL
Start to finish: 40 minutes
Servings: 4
Ingredients:
1 large Hass avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk (optional)
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Kosher salt and ground black pepper, to taste
3 cups shredded Napa cabbage
1 1/2 cups coarsely grated carrot
1 cup coarsely grated radishes
1/4 cup white wine or cider vinegar
1/4 teaspoon sugar, or to taste
Hot sauce, to taste
1 pound tilapia fillets, cut into 8 equal pieces
Whole-wheat flour, for coating the fish
3 tablespoons vegetable oil
Eight 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve
Directions:
Servings: 4
Ingredients:
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| Guess which one was made by a chef, and which one I made? |
1/3 cup buttermilk (optional)
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Kosher salt and ground black pepper, to taste
3 cups shredded Napa cabbage
1 1/2 cups coarsely grated carrot
1 cup coarsely grated radishes
1/4 cup white wine or cider vinegar
1/4 teaspoon sugar, or to taste
Hot sauce, to taste
1 pound tilapia fillets, cut into 8 equal pieces
Whole-wheat flour, for coating the fish
3 tablespoons vegetable oil
Eight 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve
Directions:
Heat the oven to 200 F.
In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside. (I skipped this step)
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the over to keep warm. Alternatively, the tortillas can be held with tongs and toasted directly over a gas burner for a few seconds per side.
In a pie plate or other wide, shallow bowl, combine about 1 cup of flour with 1 tablespoon of salt and 1 teaspoon of pepper. One at a time, dredge each piece of fish through the flour until coated evenly. Shake off any excess.
In a large nonstick skillet over medium-high, heat about 1 tablespoon of the oil over medium-high. Add half of the fish to the pan and cook, turning once, until golden and cooked through, about 3 minutes a side. Transfer to an oven-safe plate and set in the oven to keep warm. Repeat with the remaining oil and fish.
To serve, top each tortilla with a bit of the avocado puree (or avocado slices with lime, salt, and pepper to taste), then a piece of fish. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.
Nutrition information (1/4 recipe): 500 calories, 190 calories from fat, 22 g fat (3 g saturated; 0 g trans fats), 60 mg cholesterol, 51 g carbohydrate, 10 g fiber, 5 g sugar, 31 g protein, 370 mg sodium
In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside. (I skipped this step)
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the over to keep warm. Alternatively, the tortillas can be held with tongs and toasted directly over a gas burner for a few seconds per side.
In a pie plate or other wide, shallow bowl, combine about 1 cup of flour with 1 tablespoon of salt and 1 teaspoon of pepper. One at a time, dredge each piece of fish through the flour until coated evenly. Shake off any excess.
In a large nonstick skillet over medium-high, heat about 1 tablespoon of the oil over medium-high. Add half of the fish to the pan and cook, turning once, until golden and cooked through, about 3 minutes a side. Transfer to an oven-safe plate and set in the oven to keep warm. Repeat with the remaining oil and fish.
To serve, top each tortilla with a bit of the avocado puree (or avocado slices with lime, salt, and pepper to taste), then a piece of fish. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.
Nutrition information (1/4 recipe): 500 calories, 190 calories from fat, 22 g fat (3 g saturated; 0 g trans fats), 60 mg cholesterol, 51 g carbohydrate, 10 g fiber, 5 g sugar, 31 g protein, 370 mg sodium
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