Friday, January 18, 2013
Fish Tacos with Spicy Greens and Tomato Mushroom Reduction
I've made fish tacos before, but this was a new twist with a fresh crunch from the spicy greens and a touch of tang from the tomato mushroom reduction. The new combination of flavors made this a completely different dish.
2 cloves garlic, minced
4-5 crimini mushrooms, sliced
1 cup tomato, chopped
1 tbsp fresh cilantro, chopped finely
salt and pepper to taste
1/4 tsp chipotle powder
2 8 oz tilapia fillets
1 1/2 cups spicy greens
4 small soft taco tortillas
1. Pre-heat oven to 400*.
2. Place tilapia on a foil-lined pan. Squeeze juice of one lime onto tilapia fillets. Season with salt and pepper and chipotle powder. Cook for 7 minutes on each side. Between flipping, season the 2nd side.
3. In a small saute pan, heat a bit of olive oil and saute garlic and mushrooms for 3-4 minutes over medium heat. Add in tomatoes and cilantro. Cook for 10-12 minutes, stirring occasionally. Most of the juice from the liquid should be cooked off and you'll have an almost paste-like texture to the tomatoes.
4. In a small bowl, squeeze juice from 1/2 lime onto the greens and mix to coat.
5. Heat your tortillas.
6. Place 1/4 of the greens on each tortilla. Split fish fillets in half and put 1/2 on each tortilla. Then top with tomato mix. Serve with a lime wedge.
Nutritional Info: 475 per two tacos
The Food Whore