I could eat Mexican 6 days a week. Just give me some beans, chips, salsa, and a chile relleno here and there and I would be a happy, happy girl. I realize this probably wouldn’t be the best for my heart or my waistline, but it would taste so wonderfully good.
I try to come up with healthier options at home. I think I struck gold with these. Yes, I realize it does not contain the authentic flavors of Mexico, but the food is wrapped up in a wonderful little charred corn tortilla. There you have it: Mexican!
If you haven’t tried fish tacos, today is your day. If you haven’t tried red snapper, well get on it! This little taco will make your taste buds sing! As for you, my long lost vegetarian friends, I make you a tasty little taco that is more than just beans and cheese. Enjoy!
Tacos Two Ways
1. Prepare Butternut Squash
1 medium butternut squash
1 Tb Olive Oil
1 Tb salt
Preheat oven to 450F. Remove squash skin using a carrot peeler. Cut squash in half long-ways and remove seeds. Cut into cubes. Place cubes on a cookie sheet and toss with olive oil until all pieces are coated. Toss with 1 Tb salt. Cook for about 40 minutes until all pieces are nicely browned. While this is cooking, prepare your taco toppings and slaw.
2. Prepare Taco Toppings
1 tomato, chopped
1 avocado, sliced
1 can black beans, rinsed
1 c cilantro, removed from stems
3.Cilantro Slaw (Can be used for both Tacos)
1/2 head of red cabbage
1 c cilantro, chopped
1/4 c green onion, chopped
1 large carrot, shredded
1 small red onion, thinly sliced
1 Tb Plain Yogurt
1 Tb Low-fat Mayo
1 tsp sugar
1 tsp lime juice
1 tsp cider vinegar
In a large bowl, combine first five ingredients. In a small bowl, beat next 5 ingredients together. Season with salt and pepper to taste. Pour mixture over vegetables and toss well. Set aside
4. Red Snapper
1 lb red snapper fillet
salt and pepper
1 Tsp + 1 Tb Olive Oil
Preheat oven to 400F. Season fish liberally with salt and pepper. Rub 1 tsp olive oil over flesh of skin. In in a large fry pan, heat olive until lightly smoking. Place fish in pan skin side UP. Cook for about 2-4 minutes nicely browned. Flip fish and remove from heat. Place pan with fish in the oven and cook for an additional 6 minutes. Remove from oven. Skin should peel off of fish. Discard skin. Cut fish into large chunks.
8 corn tortilla shells
Place each shell over gas burner and cook for about 30 seconds per side until nicely charred. Place on a plate and cover with paper towel to keep warm.
Assembling Tacos…just a suggestion
Fish Taco: 2-3 chunks of fish, slaw, slice of avocado,
Veggie Taco: butternut squash, black beans, tomato, avocado, small amount of slaw, bunch of cilantro.