From deep in the heart of South Texas, this delicious seafood plate is worthy of the Texas Gulf Coast.
2 ripe large tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1-2 serrano chili pepper, seeded and finely chopped OR for extra zest, add 1 chopped jalapeno, minus the seeds unless you desire even more zest, then leave the seeds.
Juice of 1 lime
Sea salt, to taste
1/3 cup reduced-fat soy free mayonnaise
1 tsp. ground cumin
Ground black pepper, to taste
1 Tbsp. olive, coconut, palm or hemp oil
1 lb. cod or other firm white fish filet, cut in eight 4-inch by 1-inch pieces
8 (6-inch) corn tortillas
1 1/3 cup finely shredded green cabbage (1/2 small head)
1 cup finely-shredded romaine lettuce
1/2 cup minced cilantro leaves
Preheat oven to 350 degrees.
To make the salsa, combine the tomatoes, onion, serrano pepper and lime juice in a bowl. Season to taste with salt and set aside.
In another bowl, combine the mayonnaise and cumin. Season to taste with black pepper and set aside. Heat the oil in a large, preferably heavy skillet over medium-high heat. Add the fish. Cook until golden on all sides and opaque in the center of the thickest part, about 2 minutes per side, 8 minutes in all, turning the fish with tongs or a spatula.
Meanwhile, wrap the tortillas in foil. Warm them in the oven until moist and soft, 5 minutes. To serve, place 2 tortillas on each of four dinner plates. Sprinkle 1/3 cup cabbage and 1/4 cup lettuce over each tortilla and add a dollop of mayonnaise. Place a piece of fish on top. Add the cilantro to the salsa and spoon a generous amount over each taco. Serve immediately.Makes 4 servings.
Per serving: 302 calories, 9 g. total fat (1 g. saturated fat), 33 g. carbohydrate, 25 g. protein, 5 g. dietary fiber, 276 mg. sodium.