Loaded Fish Tacos
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.
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Loaded Fish Tacos
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.
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| Servings |
| 61 taco per serving |
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Ingredients
- 1tsp extra virgin olive oil
- 1tsp fresh lemon juice
- 1tsp fresh Italian flat-leaf parsley leavesminced
- 1/8tsp dried thyme
- 1/8tsp kosher salt
- 2pinches ground black pepper
- 2each pollock or other firm white fish filletsabout 6 ounces each
- 6ea soft flour tortillas 6″
- 1 1/2ounce shredded cheddar cheese
- 1/2cup shredded iceberg lettuce
- 1/2cup fresh tomatocored and diced
- 1/2cup fresh jalapeño pepperthinly sliced (or to taste)
- Cilantro-Lime Cremarecipe follows
Cilantro-Lime Crema
- 1/4cup plain nonfat Greek yogurt
- 1 1/2Tbsp lowfat buttermilk
- 1/2tsp fresh lime juice
- 1 1/2Tbsp chopped fresh cilantroleaves
- 1/8tsp kosher salt
- Whisk and combine all ingredients until well blended.
Instructions
- Preheat oven to 375 F.
- Mix olive oil and lemon juice with herbs, salt and pepper. Brush mixture over fish.
- On sheet pan coated with cooking spray, place fish fillets 1” apart. Bake until internal temperature reaches 145 F, about 8-10 minutes. Keep hot for service.
- In each tortilla, layer 1 Tbsp cheese, a few ounces of fish (flaked or sliced), 1 ounce lettuce, 1 Tbsp tomato, 4 slices jalapeno, and drizzle with 1 Tbsp cilantro-lime crema.
- Serve with a fresh lime wedge if desired.