Perfect With a Margarita: Fish Tacos with Tequila-Lime Salsa
As I was mixing up my batch of margaritas, the thought of what should accompany this drink was swirling around in my mind. Lots of things are always swirling around in my mind. My husband thinks it is great because it takes all the pressure off him.
Since we didn’t want to waste all that wonderful frozen drink, I thought that a healthy lower-fat meal was in order. So fish came to mind. With all the news this week about carnitine and red meat, fish seemed an even better choice. If your interested in a good article that compares the nutrional value of fish versus beef, check out Livestrong.com.
So let’s spice up the fish a bit; put it in a low-fat flour wrap and you’ll have the perfect meal to serve with a margarita.
Image: Courtesy of Forget Me Not Celebrations
- 1 pound cod
- 4 low sodium, low-fat flour wraps only 112 calories each
- 1 whole lime, zested and juiced Marinade
- 1/2 teaspoon smoked paprika Marinade
- 2 cloves minced garlic Marinade
- 1/4 cups vegetable oil Marinade
- Kosher salt salt and pepper to taste Marinade
- 1 cup cherry tomatoes sliced in half Pico de Gallo
- 2 tablespoons chopped cilantro or parsley Pico de Gallo
- 1/2 whole red onion chopped Pico de Gallo
- 2 cloves minced garlic Pico de Gallo
- 1 whole jalapeno, minced Pico de Gallo
- 1 whole lime, juiced and zested Pico de Gallo
- salt and pepper to taste Pico de Gallo
- 3 tablespoons tequila Tequila/Lime sauce
- 1 whole lime, juiced and zested Tequila/lime sauce
- 8 ounces plain yogurt Tequila/lime sauce
- 2 teaspoons minced garlic Tequila/lime sauce
- 1/2 teaspoon cumin Tequila/lime sauce
- 2 tablespoons cilantro or parsley Tequila/lime sauce
- Salt and pepper to taste
- Prepare the marinade. Combine the juice and zest of 1 lime, the smoked paprika, minced garlic, vegetable oil, and salt and pepper to taste.
- Cut cod into 1-inch strips. Place in the marinade. Stir to coat the fish and set aside for 30 to 45 minutes at room temperature.
- Prepare the Pico de Gallo: Mix the tomatoes, red onion, parsley or cilantro, garlic, lime juice and zest, jalapeno pepper, and salt and pepper in a bowl. Set aside.
- Prepare the Tequila-Lime Sauce. Mix together the tequila, lime juice, lime zest, plain yogurt, garlic and cumin in a small bowl. Chill for about an hour
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and put the marinated fish strips onto the paper.
- Wrap the flour wraps in a piece of aluminum foil
- Place the fish and the wraps in the oven and bake for 8-10 minutes.
- When the fish is cooked, place a flour wrap on a plate. Top it with a quarter of the cod. Place some tomato mixture and tequila lime sauce on top the fish.
Taco recipe adapted from Anne Burrell at the Food Network.
Toppings adapted from Guy Fieri at the Food Network.