Bariatric Recipes of the Week:
These fish tacos are best made with a firm-fleshed white fish such as tilapia, mahi-mahi (domestic), or halibut.
- 1/3 cup lowfat sour cram
- 1 jalapeno pepper, seeded
- 2 Tablespoons fresh lime juice
- 1 bunch cilantro
- 3/4 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup cornmeal
- 1 1/2 pounds fish, cut into 1 inch strips
- 10, 6" soft corn tortillas, warmed
- 1 avocado, peeled and cut into chunks
- 1 cup cherry tomatoes, chopped
- 1/4 red onion, thinly sliced
- 2 cups finely shredded red cabbage
- In a food processor, puree the sour cream, jalapeno, lime juice, cilantro and salt. Set aside.
- Heat the oil in a large non-stick skillet over medium heat until hot but not smoking.
- While the oil heats, spread the cornmeal on a plate. Pat the fish into the cornmeal to coat on all sides.
- Fry the fish in the oil until the cornmeal is lightly browned, 1-2 minutes per side.
- Remove and drain on paper towels.
- To assemble the tacos, top each tortilla with fish, cilanto sauce, avocado, tomato, red onion, and cabbage, then fold in half.
Makes 10 tacos.
Per serving (1 taco):
210 calories, 16 grams protein, 20 grams carbohydrate, 8 grams fat, 4 grams fiber, 260 mg. sodium
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Recipe from March 2009 issue of Nutrition Action Healthletter