- The Washington Times - Tuesday, August 3, 2004

Newport fish tacos, a version of a Southern California specialty, get a special appeal from their breezy name, and they’re a breeze to make, too, taking only about 30 minutes.

The recipe is from “Quick & Healthy: Recipes for Vibrant Living” by Julian Whitaker and the Whitaker Wellness Team (Silverback). Mr. Whitaker runs a medical clinic and puts out the Health and Healing newsletter.

In addition to being quick and easy to make, the recipes in this book are based on the use of wholesome, mostly unprocessed ingredients and do not align with any rigid diet plan.

Newport fish tacos

The preparation and cooking time is 30 minutes.

1/4 cup nonfat sour cream

1/4 cup nonfat mayonnaise

2 tablespoons chopped cilantro

1 teaspoon chili powder

Olive oil spray

1 tablespoon lime juice

1 teaspoon extra-virgin olive oil

½ pound fish fillets (cod, mahi-mahi or halibut)

4 whole-wheat tortillas

1 cup shredded cabbage

½ avocado, thinly sliced

4 lime wedges

1/4 cup onion, thinly sliced

½ cup chopped tomato

Mix sour cream, mayonnaise, cilantro and ½ teaspoon chili powder in a small bowl; refrigerate. Combine lime juice, olive oil and ½ teaspoon chili powder in a medium bowl.

Preheat broiler, and spray broiler pan with olive oil spray.

Brush lime-juice-and-oil mixture over fish. Place fish on broiler pans, and cook them 3 to 4 inches from heat, 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork.

Meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable.

Keep warm. Break fish into large flakes, and spoon it into tortillas. Top with cabbage, avocado slices and a scant tablespoon of the sour cream sauce.

Serve with lime wedges, onions and tomatoes.

Makes 4 hearty tacos.

ASSOCIATED PRESS

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