fish tacos with avocado Bring a little beachside cuisine to your dinner table. serves 4 - 6 ingredients 3 fully-ripened Avocados from Mexico, halved, pitted, and peeled ¼ cup finely chopped onion ¾ teaspoon salt, divided ½ teaspoon ground black pepper, divided 12 (6-inch) corn tortillas 2 tablespoons fresh lime juice 1 tablespoon jalapeño hot sauce 1 teaspoon finely chopped garlic 6 small tilapia or other mild white fish fillets (about 1-1/2 pounds), cut lengthwise 1 cup chopped tomato 1 cup shredded lettuce ½ cup coarsely chopped cilantro ½ cup jalapeño cream (recipe follows) or prepared ranch dressing instructions - Preheat oven to 325ºF. In medium bowl, mash together Avocados, onion, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. - On large baking sheet, arrange tortillas in a single layer; heat for 2 to 5 minutes. Meanwhile, coat a broiler pan with nonstick spray. - In cup, combine lime juice, hot sauce, garlic and remaining 1/4 teaspoon each salt and pepper. Coat fish with mixture; arrange fillets on broiler pan. - Preheat broiler; broil fish, 4 inches from heat source, until cooked through, about 7 minutes. - Spoon Avocado mixture tortillas; spread to within 1/4 inch of edges. Top each tortilla with fish fillet, tomato, lettuce and cilantro. Drizzle with Jalapeño Cream. - To serve: lightly fold each tortilla in half. Yields 12 tacos. Jalapeno Cream Combine 1/2 cup low-fat sour cream with 1 tablespoon jalapeño hot sauce. Makes about 1/2 cup. Per Serving 206 calories, 13 grams protein, 18 grams carbohydrate, 10 grams fat
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