Fish Tacos with Limeade

Serving Size: 4

In my kitchen, tacos are like pasta: flexible. This recipe is just one of a hundred different ways you can fix them. Most families enjoy the ease and simplicity of a good taco night. Buy a thick piece of fish and cut it into uniform pieces that will cook evenly without drying out. You can make your own corn tortillas or use store-bought tortillas.

Fish

  • 1.25 Pound skinless fish fillet (any variety), 1-inch thick
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp sweet paprika
  • 2 Tbsp olive oil
  1. Rinse the fish fillets and pat dry. Season with the salt, pepper and paprika.
  2. Heat a large skillet over medium-high heat and add the oil. Once the oil sizzles, add the fish and cook for 2 minutes or so per side, depending on thickness; be careful not to overcook the fish.

Beans

  • Ounce cannellini bean, rinsed and drained
  • 0.5 tsp sweet paprika
  • 0.25 tsp kosher salt
  1. Combine the beans, paprika and salt in a medium saucepan and bring to a simmer over medium heat.

Tacos

  • 0.5 cup fresh cilantro leaf
  • 1 cup low-fat plain Greek yogurt
  • 2 lime, cut into wedges
  • 1 avocado, sliced
  • salsa
  • 5 medium radish, thinly sliced
  • 0.25 red onion, thinly sliced
  • 8 corn tortilla (6 inches)
  1. Wrap the tortillas in a paper towel and heat in the microwave for 20 to 30 seconds.
  2. Set out the red onion, radishes, cilantro, yogurt, limes, avocado and salsa along with the fish and tortillas and have each person assemble their own tacos. Serve with the limeade.

Limeade

  • 0.5 cup honey
  • 0.5 cup hot water
  • 6 lime, for juice
  • Ice cube
  1. In a small bowl, melt the honey in the hot water. Add the lime juice.
  2. Fill a 3-quart pitcher with ice. Pour in the honey-lime juice, then fill with cold water. Stir. Serve over ice.

Note: For any agua fresca, puree the main flavor ingredients with honey and water until well blended. Serve over ice.

Image Credit: Trent Lanz