Contributed By: cmab
California Milk Advisory Board
The California version of the taco!
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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
For the tacos:
1 1/2 pounds Swordfish or other whitefish steaks or fillets
Vegetable oil
Salt and pepper
1 tablespoon Lime juice
1/2 teaspoon Ground cumin
12 Corn tortillas
6 ounces California Queso Fresco cheese*, crumbled (*can substitute Asadero or Monterey Jack)
2 Medium ripe tomatoes, diced
1 cup Shredded cabbage
Avocado Radish Salsa:
2 Medium avocados, chopped
1/3 cup Finely chopped onion
3/4 cup Diced radish
5 Serrano chili peppers, seeded and finely chopped
3 tablespoons Cilantro, finely chopped
1 Garlic clove, finely chopped
Juice of 1 lime
Salt and pepper to taste
Preparation
Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper. Grill or broil fish 6 to 9 minutes, until cooked through, cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
In medium bowl, toss fish with lime juice and cumin. Meanwhile, combine salsa ingredients in small bowl. Warm tortillas in microwave or oven (preheated to about 275°F). Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in the center of each tortilla. Roll up the tacos to serve.
Cook's Notes
Nutrient analysis does not include salt or vegetable oil.
Nutrition Information
Calories: 397
;
Total Fat: 18.5 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 33 g
;
Protein: 31 g
;
Vitamin A: 781 IU
;
Vitamin C: 25 mg
;
Calcium: 147 mg
;
Sodium: 174 mg
;
Iron: 2 mg
;
Fiber: 6.5 g