Spicy Fish Tacos

Yield:  6 servings

Spicy Fish Tacos:

1-1/2 pounds white fish (grouper, cod, etc.)

1 tablespoon olive oil

1 tablespoon lime juice

1/4 teaspoon chili powder

1/2 teaspoon ground cumin

1 clove garlic, minced

Salt to taste

1/2 cup coarse cornmeal

1/3 teaspoon pepper

12 whole wheat flour tortillas, 4 inches in diameter (can also use corn tortillas if you prefer)

Southwestern Slaw (separate recipe)

1/2 cup Lime Crema

Lime wedges for garnish

Lime Crema:

1/2 cup reduced-fat sour cream

1 teaspoon fresh lime zest

1-1/2 teaspoons lime juice

1 teaspoon adobo sauce (optional)

1/2 teaspoon salt

Preheat the oven to 400 degrees Fahrenheit.  Combine the olive oil, lime juice, chili powder, cumin, garlic, and salt in a large bowl.  Slice fish into 2-inch strips on the bias.  Place fish in the bowl to marinate for 30 minutes. Add in cornmeal and pepper.  Place on parchment-lined sheet pan and bake for approximately 7-10 minutes or until cooked throughout.  Remove from oven and place on warm plate until needed.  Tent with foil to keep warm.

To prepare the Lime Crema…  combine all the ingredients and mix well.  Can be stored for up to two days.

To serve…  grill the tortillas until they have light grill marks and are heated throughout, about 15 seconds on the first side.  Turn the tortillas and grill them until they just start to bubble, another 15 seconds.  Center 2 pieces of grilled fish on each tortilla, and top with the Slaw. Add a dollop of the Lime Crema, fold in half, and serve immediately with lime wedges.

Recipe by AccentHealth Chef Donna Brousseau