Tuesday, March 30, 2010

Hungry Girl Baja Style Fish Tacos

Truth be told I loooove fish tacos, especially the Baja Style ones. However much I yearn to devour them I resist the temptation (yay for me!) because 1) they are battered and deep fried and 2) covered in a creamy sauce-need I say more? WEEEELLL, I discovered these wonderful beauties when I happened upon the Hungry Girl website. I'll start out by saying that HG is my new BFF-in the recipe sense that is-because her recipes are outta- this -world- yum-a-licious! Seriously these are the kind of recipes all of us are looking for: lower fat, lower calories, high in taste, and, most importantly, filling. And with all that going for me I happily ate two tacos with sides :) And in case you're wondering...I served up these tasty tacos with brown rice and some yummy black beans (scroll down for recipe). I cannot tell you how thrilled I was to walk away from my meal completely satisfied! Thanks Hungry Girl keep 'em comin'!

1/3 cup fat-free mayonnaise
2 tbsp. fat-free sour cream
2 tbsp. chopped sweet or yellow onion
1/2 tsp. lime juice
Dash salt, or more to taste
Dash cayenne pepper
1 cup thinly sliced green cabbage (I used pre-shredded coleslaw mix)
1 tbsp. seasoned rice vinegar
1/2 cup Fiber One bran cereal (original)
1/4 tsp. garlic salt, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. garlic powder, or more to taste
Black pepper, to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) {or just beat your own egg whites}
8 oz. raw cod, cut evenly into 4 strips
4 small white corn tortillas ( I love Tortilla Factory Handmade Style Corn Tortillas)
Optional: chopped cilantro, lime wedges, salsa

Spray the rack of either a broiler pan or toaster oven with nonstick spray, and line the bottom of the broiler pan/toaster oven with aluminum foil. Preheat oven/toaster oven to 450 degrees.

To make the sauce, combine mayo, sour cream, onion, lime juice, salt, and cayenne pepper in a small bowl. Mix well and then refrigerate until ready to assemble tacos. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate as well.

In a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder, and garlic powder. Add as much salt, black pepper, and additional seasonings as you like.

Place egg substitute in another medium bowl. One by one, coat fish strips in egg substitute, give them a shake to remove excess egg substitute, then coat with breadcrumb mixture.

Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place them on the rack of the broiler pan/toaster oven. If using the broiler pan, place it in the oven. Cook for 12 minutes, or until the fish is cooked through and flaky and the tops are browned and crispy.

Warm tortillas in the microwave for about 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with one-fourth of the cabbage followed by one-fourth of the sauce. Serve with cilantro, lime wedges, and/or salsa, if you like. Chew!

Serving Size: 1 taco with sauce
Calories: 152
Fat: 2g
Sodium: 499mg
Carbs: 23.5g
Fiber: 5.5g
Sugars: 3.5g
Protein: 14g

POINTS® value 2*


1 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon. ground cumin
1 14 oz. can black beans, rinsed and drained
1 8 oz. can tomato sauce diluted with water to make 1 1/2 cups
1 teaspoon salt
2 tablespoons. fresh chopped cilantro (optional)

In a medium saucepan heat olive oil over medium heat add garlic and cumin and cooking until fragrant, 1-2 minutes. Add beans, diluted tomato sauce, and salt. Bring to a boil and then reduce heat to a simmer. Simmer for about 15 minutes or until tomato sauce starts to thicken...or to your liking. Just before serving stir in the cilantro.