Related recipes: Cabbage, Catfish, Cod, Fish, Flounder, Main Dishes, Mexican, National Fisheries Institute, Seafood, Tilapia, Trout
Add these dishes to make a full meal:
Yield: 4 servings
4 Tbs lime juice, divided
2 1/4 tsp chili powder, divided
1/4 tsp garlic powder
1 lb striped bass fillets, skinned
2 Tbs olive oil
4 tsp white vinegar
1/8 tsp salt
8 crispy corn taco shells or 6" flour tortillas, warmed
1/2 cup chopped ripe avocado
2 cups packaged coleslaw mix
Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside.
Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.
Makes four servings, two tacos per serving.
Substitute catfish, flounder, haddock, tilapia or trout. You can also try these with a mild salsa instead of the dressing.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.