Fish tacos are one of the many new dishes we discovered after learning that our recommended sources of protein were primarily poultry and fish. We adapted this recipe from one in the Diabetes & Heart Healthy Cookbook shown on our Products we love page. The crispiness of the shells and cabbage, combined with the rich sauce and deep, contrasting flavors of the other ingredients make this a delicious change from the usual routine.
Season the white fish with cumin, red pepper and black pepper, keep warm. Fish can be freshly prepared (sauteed in olive oil) or left over from the night.
Fish Taco Sauce
Mix the sour cream, mayonnaise, lime juice, garlic and hot sauce. Taste and season with additional hot sauce or pepper as desired. Set aside.
Place about 2 Tbsp of cooked fish (about 1 oz) in each shell. Add Pico de Gallo (or salsa), cabbage, avocado and tomato, as preferred. Spoon the fish taco sauce over the ingredients and sprinkle with cilantro. Serve promptly.
The nutritional information for this dish assumes the use of fat free sour cream and light mayonnaise.