Ingredients:
- For the cabbage:
- 1 8 oz. package shredded cabbage (red or green)
- 1/3 cup plain, lowfat yogurt
- 3 Tbsp lowfat mayonnaise
- 1 Tbsp white vinegar
- 1/8 tsp salt
- For the fish:
- 2 tsp olive oil
- 1 pound fresh cod or halibut, cut into 2 inch strips
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup all purpose flour
- 1/2 tsp ground cumin
- 1/8 tsp ground red pepper
- Additional ingredients:
- 12 6-inch corn tortillas
- Tomato or mango salsa
- Chopped cilantro for garnishing
Preparation:
1. This recipe combines the trademark cabbage and sauce into one components for these baha fish tacos. So, to make the cabbage/sauce combination, place the shredded cabbage in a large bowl. In a seperate small dish, whisk together the plain yogurt, lowfat mayonniase, white vinegar and the salt. Whisk well until the mixture is well combined. Then, pour the sauce over the cabbage, and use a fork to toss together the cabbage with the sauce. Place the cabbage mixture in the fridge until ready to serve the tacos.
2. Next, prepare the fish. Sprinkle the cod or halibut pieces evenly with the salt and ground black pepper. Then, in a large, shallow dish, use a fork or wire whisk to mix together the all purpose flour, ground cumin, and ground red pepper for the breading. Heat the olive oil in a large skillet over medium-high heat. Then, one at a time, dredge the fish pieces in the flour mixture, covering all sides of the fish with the flour mixture. Place the dredged pieces of fish in the skillet with the hot oil. The oil should form small bubbles around the fish as you place it in the pan. This is how you will know that oil is hot enough. If the oil is splattering intensely when you place the fish in the pan, the oil is too hot and you should turn down the heat a bit. Cook the fish about 2-3 minutes per side. The fish is done when it flakes easily with a fork. Cook about 6-7 pieces of fish at a time depending on the size of your skillet. You just do not want to overcrowd the pan too much or you will end up with soggy fish. As the fish pieces finish cooking, place them on a wire rack set over a baking sheet and place them in a warm oven (around 170 degrees) while you cook the remainder of the fish. This will keep the fish warm and crisp.
3. To prepare the tacos, warm the tortillas by placing them in small skillet warmed over medium heat, and warm for a few seconds on each side until soft. Then fill each tortilla with a couple strips of fish, top with a spoonfull of cabbage mixture, and garnish with chopped cilantro, and salsa of your choice. We prefer using a simple pico de gallo, or a sweet mango salsa to top off the tacos.Serves 6
Per Serving (two tacos) Calories 258, Fat 7gm, Carbs 32gm, Pro 16gm
