Tuesday, September 16, 2014
Inquirer Daily News

Carmel Fish Tacos

From Poor Man's Feast by Elissa Altman (Chronicle, 2013)

2 serving(s)

1 tablespoon grapeseed oil

1/2 pound fresh, flaky white fish (such as   sole)
 
Four 6-inch corn tortillas
 
Lime wedges
 
Hot sauce of your choice

1. In a small skillet set over medium heat, warm the oil until it shimmers. Add the fish to the pan and cook until. the fish is barely opaque, about 4 minutes per side. Remove from the heat and set aside.

2. While the fish is cooking, heat a medium cast-iron skillet or griddle until a sprinkle of water sizzles when it hits it, about 3 minutes. Toast the corn tortillas until they begin to brown in spots, and then turn.
 
3. Wrap a bit of fish in each tortilla, hit it with a squeeze of lime and, if desired, a drop of hot sauce. Serve immediately.

Per serving: 284 calories, 29 grams protein, 21 grams carbohydrates, no sugar, 9 grams fat, 62 milligrams cholesterol, 110 milligrams sodium, 3 grams dietary fiber.
Tagged as: | Main dish

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