Offers to promote products or books often come my way, but just because a package lands on my doorstep, doesn’t mean I’ll blog about it. It’s only after researching the product, or testing a few recipes from a cookbook, that I pass those offers along to you.
That being said, today’s seafood taco is another family tested recipe from Joy Bauer’s Slim and Scrumptious cookbook.
Combining sour cream and buttermilk would never have crossed my mind, but what a terrific dressing for this simple fish taco recipe. Be sure to double the recipe for a salad the next day, or to use as a sauce with grilled pork or chicken. I love dressings that can multitask!
We had halibut on hand, so our tacos were especially delicious and meaty. I decided to shake up the salad ingredients and use tender, leafy chard instead of the usual lettuce mix. The chard easily passed the taste test.
Joy’s tacos really make the grade, but I have to say it isn’t because the ingredients themselves are anything spectacular – it’s the creamy, garlicky dressing that takes them over the top.
If you would like a chance to win a copy of Joy’s cookbook, joybauer.com is giving away 4 copies to readers of this blog. Simply leave a comment, and on Friday, June 10th we’ll announce the lucky winners!
Happy, healthy cooking!
- Dressing Ingredients:
- ¼ cup nonfat sour cream
- ¼ cup low-fat buttermilk
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, finely minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Fish Ingredients:
- 4 tilapia fillets
- 1 tablespoon ancho chile powder, or any Mexican seasoning you have on hand
- Salad Ingredients:
- 8 – 6” corn tortillas
- 4 cups mixed greens, I used a tender, leafy chard
- 1 cup tomatoes, seeded and chopped
- ½ cup slices red onion, my addition
- 1 lemon, cut into wedges
- Preheat the oven to 350 degrees.
- Combine dressing ingredients in a small bowl and refrigerate.
- Arrange tortillas on a non-stick baking sheet and bake, uncovered for 8 – 10 minutes.
- Coat a grill pan or skillet with cooking spray and heat over medium heat.
- Sprinkle tilapia with chile powder and salt, and place in skillet. Cook for 2 minutes. Spray the fish with cooking spray to keep fish from sticking and flip over into the pan. Cook for another 2 minutes, or until fish is opaque.
- Assemble tacos with fish, sauce and salad ingredients.
Calories 340, Weight Watchers PointsPlus 8
Total Fat 5g
Saturated Fat 1g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.