Baja-Style Fish Tacos with Salad and Chili-Lime Sauce
6
Points®
Total time: 38 min • Prep: 30 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
Ingredients
Cooking spray
2 spray(s)
Yellow masa corn flour
½ cup(s)
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Cayenne pepper
1⅛ tsp(s)
Garlic powder
¼ tsp(s)
Smoked paprika
½ tsp(s)
Uncooked snapper fillet
1 pound(s), red-variety, cut into 2-inch pieces
Corn tortilla
8 medium, buy a few extra in case some break
Romaine lettuce
1 small head(s), outer leaves removed and remaining leaves sliced into 1/4-inch strips
Radishes
5 medium, red-variety, thinly sliced
Uncooked scallions
2 medium, thinly sliced
Cherry tomatoes
10 medium, quartered
Shredded red cabbage
¼ cup(s)
Plain lowfat yogurt
¾ cup(s)
Fresh lime juice
2 tbsp(s)
Canned chipotle peppers
1 tsp(s), in adobo sauce, finely chopped
Cilantro
2 tbsp(s), fresh sprigs, for garnish
Instructions
1
Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
2
Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
3
Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
4
Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
5
To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
6
To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
7
To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.
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