Tuesday, July 26, 2011

Asian Style Fish Tacos


This past weekend was a fun two days of celebrating engagements, running and spending the night on an aircraft carrier! When we finally had time to chill out at home on Sunday afternoon I was pretty excited to cook a healthy new recipe. I decided to re-make my tiliapia in asian chili sauce the way I now will always make it... in a taco! I put together a mango version of Hungry Girl's Hawaiian slaw and together with the fish the flavors were bold and sweet. Asian style tacos are a good thing.

Try these awesome tacos and you can feel extra good about yourself because Tilapia are not only low-fat and full of protein but also sustainable, environmentally friendly and CHEAP!


Here's the recipe to make about 6 small tacos...
Make the slaw ahead of time then make the fish 10 minutes before you're ready to eat!

Step 1: Make the Slaw
Tangy Mango Slaw - inspired by Hungry Girl's Pineapple Hawaiian Slaw
2 1/2 cups shredded bagged cabbage slaw (you could also just shred some cabbage in your food processor)
2 tablespoons Teriyaki sauce
1/4 cup fat free greek yogurt
2 tablespoons seasoned rice vinegar
1/2 mango chopped up into small pieces
1 tsp dijon mustard

-Mix everything from the teriyaki sauce down in a big bowl and then mix in the cabbage to coat it. Let sit in the fridge (covered) for at least an hour before serving.

Step 2: Make the Fish
Baked Tilapia in Asian Chili Sauce
-Sauce taken from Hungry Girl's Sweet and Sassy Chicken recipe
2 large tilapia filets
1 egg white
1 tablespoon wheat flour
1/3 cup panko flakes
Salt and Pepper

Sauce:
4 tablespoons Sweet Asian Chili Sauce (looks orange, find near soy sauce)
2 teaspoons seasoned rice vinegar
1 sprinkle red pepper flakes (more or less depending if you like spicy)

-Preheat oven to 350
-Season tilapia filets with salt and pepper and lightly coat in flour
-Cut up the tilapia into chunks.
-Put the egg white in a bowl and toss the chunks of fish in it. Wipe away excess egg.
-Put the panko flakes on a plate and dip both sides of the chunks into it so they are lightly coated.
-Cover a baking sheet with tinfoil and spray with Pam. Put the fish on it and bake for 12 minutes turning half way through. Fish chunks should be totally cooked through and kind of fall apart if you poke them.
-While the fish is baking mix the sauce ingredients together in a big bowl.
-When the fish is cooked toss it in the bowl of sauce.

Step 3: Assemble the tacos
-Put a little fish and a little slaw on a warmed up small tortilla (corn or flour depending on your preference.)
-Fold and Eat!!!

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