17
1640
30

Ingredients

  • 1 1/2 pounds tilapia (catfish and swai work too)
  • 1/2 cup cornmeal
  • 5 tablespoons olive oil
  • 16 tortillas (white corn tortillas are traditional)
  • 1 1/2 cups red cabbage (shredded)
  • 2 tomatoes (large, chopped)
  • 3/4 cup chopped cilantro
  • 2 lime (cut into wedges)
  • hot sauce (Bottled)
  • 2 cans black beans (drained)
  • 1/2 cup green onions (chopped)
  • 1/2 teaspoon cumin
  • 1 pinch cayenne pepper
  • monterey jack (shredded)
  • 2/3 cup light mayonnaise
  • 2 tablespoons lime juice
  • 1 jalapeno chilies (chopped, pickled if sensitive to heat)

Directions

  1. Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge. I use a pickled jalapeno when I’m serving this to children because it provides great flavor, but isn’t as hot as a fresh jalapeno.
  2. Chop all veggies and set aside.
  3. Add 1 Tb. of oil to a small pan over medium-high heat. Add the green onions and allow them to sauté for 1-2 minutes. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and ½ tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.
  4. Heat a large skillet to high heat. Cut the fish into 1 X 3 inch strips. Drizzle oil on the fish, then salt and pepper both sides.
  5. Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.
  6. Add 2 Tb. of oil to pan. When it’s hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.
  7. Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they won’t break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce. Serve with lime wedges and hot sauce—black beans on the side. Serves 4.
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NutritionView more

1640Calories
Sodium128%DV3080mg
Fat91%DV59g
Protein147%DV75g
Carbs69%DV206g
Fiber112%DV28g

PER SERVING *

Calories1640Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat13g65%
Trans Fat
Cholesterol105mg35%
Sodium3080mg128%
Potassium2020mg58%
Protein75g147%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate206g69%
Dietary Fiber28g112%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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