29 Aug 2011 1 Comment
I love both tacos and fish and until fairly recently, could not wrap my head around the idea of the two together. I’d been dying to try them for awhile but didn’t want my first endeavour to be a homemade version in the event that I screwed it up and ended up disappointed. Although I’d never seen one on the menu at any local restaurant, I had a feeling there was more to a fish taco than meets the eye and wanted my “first time” so to speak to be magical, flavourful, exciting. Maybe that’s a lot to ask of a fish taco but I take my Tex Mex seriously, and so does most of the Eastern United States apparently. On my recent travels through Maine, New Hampshire, Massachusetts, Connecticut and last but not least New York, I first encountered the elusive fish taco at a place called Cervesas in Newport, Maine, which was the subject of a previous review. Delighted, I went on to order fish tacos again later that week at a place in Massachusetts where I was equally enthralled by this flavourful and spicy dish. Over a month later here I sat, craving the smoky heat of the chipotle and the sour of lime and wondering what to do. I’m trying to eat healthier, so I searched the internet for a figure friendly fish taco recipe and found one on the Weight Watchers website.
Weight Watchers Baja Style Fish Tacos
2 spray(s) cooking spray
1/2 cup(s) yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces
8 medium corn tortilla(s), buy a few extra in case some break
1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips 5 medium radishes, red-variety, thinly sliced
2 medium scallion(s), thinly sliced
10 medium cherry tomato(es), quartered
1/4 cup(s) shredded red cabbage
3/4 cup(s) low-fat plain yogurt
2 Tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 Tbsp cilantro, fresh sprigs, for garnish
You can see the full recipe with instructions HERE at weightwatchers.ca
I moseyed down to Pete’s in search of red snapper after being unsuccessful at both Superstore and Sobey’s in the North End, and was aghast that it was priced at $15.99 a pound. Naturally, I needed a pound. I thought about substituting with halibut but the going price for it was $19.99 so I bit the bullet and bought old reliable haddock at $4.99 a pound. I patted myself on the back as I left for not being tempted to overspend. Yes, I`m sure it would have tasted delicious with snapper or halibut but let me tell you, these fish tacos were to die for!
The fish was tender and the breading was spicy and crunchy and smoky all at once. The crunch of the slaw combined with that hearty corn tortilla flavour hot out of the oven made me wish I was sitting on a patio with a Corona enjoying this delectable meal. The real kicker however wasn’t the fish, tortilla or slaw, but the chipotle-lime yogurt dressing drizzled on top. Cold and creamy but with a real kick of heat from the chipotles in adobo, you can’t beat the variety of flavours and heat that this recipe provides.
If you’ve never tried fish tacos and want a quick, easy recipe that’s fail-safe, this one gets an A+ in my books.