Friday, April 5, 2013

Fish Tacos w/ Mandarin Avocado salsa

Lately,  I've been a healthy food fix and I do love me some fish tacos. I normally fry them to get a nice flavor and added crunch, but that means added fat and calories. Yet, these have low fat and a lot of flavor. The best part is you can choose any fish you like. I chose salmon, but this would work well with tilapia, shrimp, or even pollock. 

The dish is simple and combines my special dill sauce, baked salmon and my mandarin avocado salsa. This works great for lunch or dinner because it's very light.

Fish Tacos w/ Lemon Dill Sauce Ingredients
- 4 filets of salmon
- 2 tbs of lemon
- 1/2 c. of mayonnaise
- 1/4 c. of crushed dill
- 1 tbs. of dijon mustard
- Salt and pepper to taste
- Tortillas
- Lettuce 
Servings: Makes 5 tacos depending on fish size

Start by preheating your oven at 375 degrees, and then putting your salmon in the oven on a cookie sheet, covered with tin foil. Let it cook for about 25 minutes, or until its flaky.

While your fish is cooking, start making your lemon dill sauce. Mix in a bowl 2 tbs. of lemon, 1/2c. of mayonnaise, 1/4 c. of crushed dill, 1 tbs. of dijon mustard, salt and pepper. Stir and add additional ingredients based on your preference. Place in fridge to keep it fresh until the salmon is ready.

 Mandarin Avocado Salsa Ingredients
  - 1  11 oz. can of mandarin oranges (chopped)
  - 1/2 a small onion (chopped)
  - 1 avocado
  - 2 tbs. of lime
Servings: Makes about 5 tacos or more

To make your salsa, smash one avocado in a bowl. Then, add your chopped mandarin oranges, 1/2 small chopped onion, 2 tbs. of lime and mix together well.

By this time your fish will be fully cooked and you can take them out of the oven. Then, you can start forming your fish taco.

Take one tortilla and warm it in the microwave for about 25 seconds. Then, take the Lemon Dill Sauce out of the fridge and spread it on the tortilla. Next, cut your filet in half and crumble salmon on top.

Finally take a spoonful or two of your salsa. Last but not least break apart a few lettuce leaves and sprinkle on top. This will give your fish tacos the perfect crunch on a summer day or any other day.

Then, just fold your fish taco how you want it. I like folding mine like burrito, because it keeps all the goodies inside and then I can cut it in half and look at how healthy and delicious the tacos look. Plus, if you cut it in half, it gives better presentation to the dish. Enjoy!

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