Despite the good taste and memories, many of us need to cut down on meat. It's got too much saturated fat, too many calories. For a lighter option, consider cooking up these simple fish tacos. They're lower in fat than their meat-filled brethren, but still wonderfully flavorful. And, yes, good with beer.
FISH TACOS WITH CORN
2009 Cardamom Kitchen LLC All Rights Reserved
Serves 4
INGREDIENTS
1 pound catfish fillets
1/4 teaspoon cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon black pepper
2 1/2 cups diced tomatoes
2 chopped scallions
2 tablespoons cilantro, roughly chopped
12 corn tortillas
Feta to garnish (optional)
Feta to garnish (optional)
INSTRUCTIONS
1) Preheat oven to 375 degrees.
2) Cover a baking sheet with foil or parchment paper. Place the fish on the baking sheet. In a small bowl, mix together cumin, garlic powder, oregano, cayenne, black pepper and 1/2 teaspoon. Sprinkle over fish.
3) Bake the fish until it becomes opaque and flakes when poked with a fork (about 15 minutes).
4) Combine the tomatoes, scallions, and cilantro in a bowl. Toss together and season with 3/4 teaspoon salt.
5) Place corn with liquid in a small saute pan. Heat on low for 5 minutes. (Do not allow liquid to simmer or boil.) Drain water.
6) Place the baked fish in a small bowl and pull it apart with a fork.
7) Heat tortillas in the microwave or with a cast iron skillet. (Warm skillet on high heat. Place a tortilla on skillet. Cook until it warms and softens. Remove from heat. Repeat with the remaining tortillas.)
8) Fill each tortilla with fish and tomato mixture.
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