When I first heard of fish tacos I thought it must be a mistake. Yuck, who would want fish in a taco? Then I tried one and I was ‘hooked’ (sorry, I couldn’t resist the pun). Once I stopped thinking of a taco as seasoned ground beef, lettuce, tomato and cheese and started thinking best fish sandwich I ever had, my love for fish tacos had begun. I used a mango salsa in this recipe but you can completely change the flavor by using a different topping like guacamole or a spicy tomatilla salsa. Any way you top it will be great. Enjoy!

Kristy

Ingredients:

  • 1 pound halibut, cod or other white fish cut into 4 pieces
  • 4 whole grain flat breads (see preparation), tortilla shells or Homemade Pita Bread
  • 1 cup nappa cabbage, shredded
  • 1/2 cup plus 2 tbsp Sweet Heat Chili Sauce
  • 1 ripe mango, peeled and diced
  • 1/2 an avocado, peeled, pitted and diced
  • 1/4 cup red onion, diced
  • 1 fresno chili, seeded and diced (use less for a milder flavor or you can use a jalapeno for a hotter flavor)
  • 1 tbsp fresh cilantro, minced (or parsley for those who don’t like cilantro-like me)
  • 2 tsp olive oil plus a little for spraying the griddle
  • juice from 1/2 a lemon
  • 1 tsp raw honey or coconut nectar
  • 4 tbsp yogurt (optional)

Preparation:

  1. If using the homemade flatbread follow the instructions for the pizza dough recipe minus the vital wheat gluten.
  2. Separate the dough into golf ball size balls (about 14-16).

    Rolled out dough ready for the grill

  3. Dust your work surface with flour and roll out a ball of dough into a 5 -6 inch round.
  4. Heat a griddle on medium heat.
  5. Place the rolled out dough on the griddle. After about a minute it should begin to bubble. Flip it over and grill the other side for an additional minute. It should just be turning slightly brown in places. When done place on a cooling rack and grill the remaining dough balls.

    Finished flatbread, grilled and ready to fill

  6. Combine the mango, avocado, onion, fresno chili, cilantro or parsley, olive oil, lemon juice and honey in a small bowl. Place in the refrigerator until ready to use.

    Grill halibut until tender and flaky

  7. Spray the griddle used for making the flatbread with olive oil and turn on high heat. Brush the halibut with 2 tbsp chili sauce. Place the halibut on the pan and grill for about 4 minutes on each side (be careful the chili sauce tends to splatter) or until it flakes easily. Break each piece into chunks.
  8. To assemble, place one flatbread on a serving plate. Top with 1/4 cup cabbage, 1/4 of the grilled fish, 1/4 cup mango salsa and 2 tbsp chili sauce. For an additional garnish you can add 1 tbsp yogurt to the taco.

Nutritional Info:

Makes 4 tacos.

Serving size 1 taco.

Nutrients per serving:  Calories: 368.5, Cal. from Fat: 94.5, Total Fat: 11g, Sat. Fat: 1g, Carbs: 39g, Fiber: 7.5g, Sugars: 12g, Protein: 30.5g, Sodium: 207mg, Chol: 33.5mg

Notes:

Once assembled these tacos need to be eaten right away.  You can store the extra fish in an airtight container and simply assemble the tacos again when you are ready to serve.

 

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