Friday, May 5, 2017

Quick Fish Tacos; semi-homemade



It is Cinco de Mayo today!!! Cinco de Mayo commemorates the victory of the Mexican army over the French forces at the Battle of  Puebla.  It is celebrated with great pomp in this part of the world. This was just a reason for me to make Tacos. Everyone in my home loves tacos; any kind! We love vegetarian tacos, bean tacos, fish tacos, chicken tacos.. You name it, we like it; except the ones with meat in it. You see we don't eat meat.





Tacos are nothing but some kind of vegetarian or meat filling in the middle of a small tortilla ( roti) that is usually topped with lettuce/shredded cabbage, onion, sour cream, taco sauce and shredded cheese. When I make tacos at home, I make it healthy by switching the sour cream with Greek yogurt and using low fat shredded cheese. I sometimes skip the cheese in mine altogether. I also substitute lettuce with shredded cabbage. I also sometimes top it with baked butternut squash. You can make a vegetarian version using just butternut squash and the shredded lettuce and sauces.





Tacos are perfect for weeknight dinners when you don't have much time or patience and want to rustle something quick and easy. You can serve it with guacamole , any kind of salsa,  pico de gallo or salsa verde if you wish.




I often keep some organic, least processed breaded fish fillets in my freezer for quick use. I also almost always have some organic corn tortilla in my refrigerator handy.
Today, I am sharing with you one of my easy, quick to rustle taco recipes. 





I am bringing this to all my friends at Angie's Fiesta Friday!!   Monika @ Everyday Healthy Recipes and Sue @ Birgerbird are the co-hosts this weekend!

Servings: 2 ( 2 per person)



Prep time: 5-10 minsCook time: 15-20 minsTotal time: 20-30 mins



Ingredients:


Corn tortillas: 4 (in number )
Breaded fish stick or fish fillets: 4 in number
Greek yogurt: 1/2 cup ( may not need all)
Chopped onion: 1/4 cup
Shredded cabbage: 1/2 cup
Taco sauce: 1/4 cup ( may not need all)
Shredded low fat Mexican blend cheese: 1/2 cup ( may not need all)
Roasted butternut squash cubes: 1 cup ( may not need all), ( optional)

Method:


Cook the breaded fish sticks in the oven or the microwave as per the instructions on the package and keep ready.




If you wish to add roasted  butternut squash(optional), roast it in the oven in a single layer at 350 degrees for 30mins. Keep ready.



When the fish is cooking, finely shred /chop the cabbage/lettuce and keep ready.

Assembling the tacos:


Warm up the corn tortilla on a griddle or for 10 seconds in the microwave.  



Place the tortilla on the serving plate.


Apply a layer of Greek yogurt. 




Now, place one piece of cooked breaded fish. 



Top it with 1/2 tsp chopped onion, 1 tbsp shredded cabbage and 1 tbsp shredded cheese.





If using roasted butternut squash, add it to the taco before the cheese.


Drizzle taco sauce on top.





Do the same with all 4 tacos.

Serve
 it with guacamole , any kind of salsa,  pico de gallo or salsa verde if you wish. Eat immediately.

Cooking made easy:

Tacos are usually assembled by the individual who is eating it. Tacos made ahead of time becomes soggy.

Tip for healthy living:


Tacos can be made gluten free by using corn tortillas. You can totally skip the yogurt and shredded cheese and make it vegan by substituting it with a cabbage slaw.

Food for thought:



Nothing is possible until you do. Maya Angelo


Please do share your thoughts. Your opinion matters!




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