Carmel Fish Tacos
From Poor Man's Feast by Elissa Altman (Chronicle, 2013)
1 tablespoon grapeseed oil
1/2 pound fresh, flaky white fish (such as sole)
Four 6-inch corn tortillas
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.
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