What a great recipe find this is! It comes from the packaging on Sea Cuisine(TM) Wild Caught Cod Loins and I share it for your delightful enjoyment of a high protein meal with nutrient rich vegetables and dairy protein. Figure about 1 cod loin per person and prepare a generous amount of tortillas and condiments for a make your own taco bar. If you are lucky enough to have some leftovers you can look forward to a terrific lunch the next day!
Fish Tacos with Chipotle Sauce
Ingredients - Chipotle Sour Cream
1 pint sour cream *note
3 tablespoons canned chipotle peppers in adobe sauce, chopped
1 tablespoon fresh lime juice
Directions: Mix all ingredients in a bowl until well blended and refrigerate until use. Mixing earlier in the day allows the flavors to develop fully; be sure to whisk again just before serving. *Note - use full fat or reduced fat sour cream, not non-fat. Remember, fat plays a key role in appetite satiation.
Ingredients - Fish Tacos
10 cod loins, frozen
10 flour or corn tortillas
5 cups shredded lettuce
3 medium ripe tomatoes, chopped
2-3 ripe avocados, sliced
2 mild chili peppers, sliced
Preheat oven to 400F. Remove frozen fish from individual packages and place in a single layer on a lightly greased baking dish. Brush lightly with butter and season with salt, pepper, Old Bay Seasoning to taste. Bake for 22-25 minutes until the fish flakes easily with a fork. Remove from oven and allow to stand about 5 minutes before serving. Warm tortillas as package directs while fish rests. To make tacos layer tortilla with fish, lettuce, tomatoes, avocados and chili peppers. Top with 1 tablespoon Chipotle Sour Cream and enjoy the coolness of the vegetables with the warmth of the freshly baked fish and heat of the sauce. Delicious!
One 3-ounce serving of cod loin provides 70 calories, 15 grams protein, 1 gram of fat and no carbohydrates.