Every so often I like to change up our meals around here. This week I wanted to have some citrus fish tacos for dinner.
We usually eat chicken or beef in our tacos, so I was excited to try the fish tacos. It was actually our first time having them. We don't usually have fish very often for our meals. Maybe with new recipes like this, we will start incorporating it in our dinner menu more often.
I decided on our side dish and taco toppings and then headed out to the store for all my ingredients.
The first thing I did when I got the ingredients home, was to create the fruit salsa. You want to give those flavors time to blend and mix while you prepare the rest of the meal. I chopped up all the veggies at once, setting aside some for the rice I was making a little bit later. Give the salsa ingredients a little stir and put the bowl in the refrigerator until later.
The next thing I make up is the cole slaw sauce. I like to throw all the ingredients into my food processor. In two minutes, you have a fresh sauce with great flavor. Toss in the bagged cole slaw and into the refrigerator it goes.
Now the fish goes into the oven, and I can concentrate on making some rice. By choosing the 10 minute rice, I can have the rice put together and finished while the fish is cooking.
All that is left to do is to set the table and to plate the tacos. The fruit salsa was the perfect addition to our citrus fish tacos. We loved how all the citrus flavors went so well with the fish and the veggie rice.
It is nice to have a dinner recipe on hand that can be made in a short amount of time. I love a meal that is quick to prepare and gives you restaurant flavor.
Recipe
Citrus Fish Tacos Recipe
Citrus fish tacos with a side of Rice and Corn.
Ingredients
Pineapple Lime Salsa
- 1 - 20 ounce can of pineapple tidbits
- 1 finely diced jalapeno (about 2 tablespoons)
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced red pepper
- 1 tablespoon lime juice
Cilantro Lime Cole Slaw
- ½ cup mayonnaise
- ½ cup plain yogurt
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 cup loose cilantro leaves
- 2 tablespoons lime juice
- 2 tablespoona white vinegar
- 5 cups coleslaw mix
Rice and Corn
- 2 cups uncooked instant brown rice
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced red pepper
- 1 finely diced jalapeno pepper (2 tablespoons)
- 1 - 12 ounce bag corn
- salt and pepper to taste
- 1 tablespoon lime juice
Fish Tacos
- 1 box of fish tenders (18.1 oz.)
- flour tortillas
Instructions
- Combine all the salsa ingredients in a bowl and stir together. Place in the refrigerator for later.
- Place the mayonnaise, yogurt, chili powder, cumin, salt, cilantro, lime, and vinegar in a food processor. Puree until smooth. Toss with the coleslaw mix. Place in the refrigerator for later.
- Place fish on a baking sheet and cook according to box directions.
- Boil water and cook rice according to package directions. When the rice is done cooking, stir in the onion, red pepper, jalapeno pepper, and corn. Season to taste with the salt and pepper and lime juice. Keep warm.
- Serve the fish on tortillas with coleslaw and salsa on top and the rice on the side.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 522Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 32mgSodium: 594mgCarbohydrates: 54gFiber: 6gSugar: 24gProtein: 12g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
