The beauty of Mexican foods such as tacos, nachos and burritos is that just about anything goes.
Grab yourself a flour tortilla, jam some meat and vegetables in it (leftovers are a seriously good option), top it with some guacamole or salsa or cheese (even better, all three) and you’ve got a winning and speedy dinner, as in these fish tacos.
GRILLED FISH TACOS WITH GUACAMOLE
1avocado, pit and skin removed
1small tomato, cored and chopped
1tablespoon chopped fresh cilantro
1/2teaspoon hot sauce, to taste
Juice of 1/2 lime
Salt and ground black pepper, to taste
1/2cup cornmeal
1/4cup all-purpose flour
Pinch chili powder
1/8teaspoon garlic powder
1/4cup milk
1pound mahi mahi (or other firm-fleshed fish)
4large flour tortillas
1/4head iceberg lettuce, finely chopped
1/2cup tomato salsa, for serving
Lightly coat the grill grate with oil or cooking spray. Heat the grill to medium-high.
In a small bowl, combine the avocado flesh, tomato, cilantro and hot sauce. Mash with a fork until well mixed. Add the lime juice, mix well, then season with salt and pepper. Cover and refrigerate.
In a shallow bowl, combine the cornmeal, flour, chili powder and garlic powder. Add 1/4 teaspoon each of salt and pepper, then mix well. Place the mix in a second shallow bowl.
Cut the fish into 1-inch-wide strips. One at a time, place each piece in the milk, turning to wet both sides. Dredge each piece through the cornmeal mixture, turning to evenly coat all sides.
Carefully place the breaded fish on one side of the grill. Close the grill and cook for 5 minutes.
Recoat the other side of the grill with oil or cooking spray. Use a spatula to transfer the fish to the other side of the grill, turning them to cook on the other side. Cook for another 5 minutes, or until cooked through.
Transfer the fish to a plate, then place the tortillas on the grill to just warm, about 20 seconds.
Arrange each tortilla on a serving plate and top with lettuce, 2 or 3 pieces of fish, guacamole and a bit of salsa.
Makes 4 servings. Per serving: 833 calories; 219 calories from fat; 24 g fat (5 g saturated; 0 g trans fats); 166 mg cholesterol; 96 g carbohydrate; 56 g protein; 12 g fiber; 1,389 mg sodium.
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