Lime and Chili Fish Tacos and Donna Hay’s ‘Fresh and Light’ cookbook {& giveaway}
The recipe Lime and Chili Fish Tacos and Donna Hay’s ‘Fresh and Light’ cookbook {& giveaway} could satisfy your Mexican craving in roughly 45 minutes. For $3.47 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 419 calories, 26g of protein, and 15g of fat each. If you have butter lettuce leaves, vegetable oil, fish, and a few other ingredients on hand, you can make it. 128 people found this recipe to be tasty and satisfying. It works well as a main course. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is brought to you by Boulder Locavore. With a spoonacular score of 99%, this dish is tremendous. Similar recipes include Twice Cooked Quinoa with Chipotle and Lime Chicken and Donna Hay’s Fresh and Light Cookbook {giveway}, Tomato Basil Tart with Polenta Crust Adapted from Donna Hay’s in Fresh and Light, and Whole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes adapted from Donna Hay's whole-wheat honey and ricotta pancakes from "Fresh and Light".
Servings: 4
Ingredients:
8 butter lettuce leaves
½ teaspoon dried chili flakes
1/3 cup coriander (cilantro) leaves
8 80-gram (3 ounces) pieces of white fish, skin on
½ cup (60ml) lime juice
Lime wedges, sliced pickled jalapeno chilies and coriander (cilantro) leaves, to serve
Sea salt and cracked black pepper
300 grams (10.5 ounces) silken tofu (soft tofu with a custard-like consistency)
1 quantity Lime and Coriander Tofu Mayonnaise (see below)
8 tortillas, warmed*
1 tablespoon vegetable oil
Equipment:
food processor
blender
frying pan
Cooking instruction summary:
Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.Divide the lettuce between the tortillas and top with the fish. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).
Step by step:
1. Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth.
2. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.
3. Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.
4. Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.Divide the lettuce between the tortillas and top with the fish.
5. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).
Nutrition Information:
covered percent of daily need
