Baja Fish Tacos with Salsa Verde and Cilantro Mayo
Makes 6 servings (2 tacos per serving)
Recipe by: Nutritionist Beth Cronin, MS, RD, CDE, LDN
Ingredients Salsa Verde
¼ cup low sodium chicken stock
2 cup diced tomatillos
1 tsp minced garlic
2 ½ Tbsp minced & seeded jalapeño pepper
½ tsp sugar
¼ cup chopped cilantro
1 ½ tsp fresh lime juice
½ tsp salt
½ tsp ground black pepper
½ tsp grated lime zest
Ingredients Fish and Mayo
1 pound cabbage, shredded
½ cup low fat mayo
2 Tbsp fresh lime juice
1/3 cup minced cilantro
12 yellow corn tortillas
1/8 tsp ground pepper
1 tsp chili powder
¾ tsp ground cumin
2 pounds cod loin
Directions
- In a blender or food processor combine the salsa verde ingredients and blend until smooth. Save in refrigerator for up to 48 hrs.
- Combine mayo, lime juice and cilantro. Mix thoroughly and store in refrigerator until ready to use.
- Mix together ground pepper, chili powder and cumin. Lightly season fish with spice mixture. Bake in 350 degree oven for 10-15 minutes until golden brown and cooked through.
- Warm tortillas in 250 degree over prior to serving. Top each tortilla with ~2 oz fish, a dollop of cilantro mayo, shredded cabbage and 1 oz salsa
**Hint : Add sliced avocado and user plain Greek yogurt vs. mayo!
Nutrition Facts: 280 calories, 8 g fat, 1g saturated fat, 40 mg cholesterol, 263 mg sodium, 28 g carbohydrates, 5 g fiber, 23 g protein.
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