Microwaved mexican fish tacos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish fillets |
| 1 | tablespoon | Lime or lemon juice |
| pinch | Salt | |
| pinch | Pepper [approx] | |
| ½ | cup | Sweet green pepper, chopped |
| ¼ | cup | Green onion, chopped |
| ¼ | cup | Hot salsa, or taco sauce |
| 2 | tablespoons | Light mayonnaise |
| 8 | Taco shells | |
| Lettuce, shredded | ||
| 1 | Tomato, chopped | |
| ½ | cup | Cheddar, shredded |
| ⅓ | cup | Plain low-fat yogurt |
Directions
In pie plate, arrange fillets in single layer with thicker portions at edge. Brush with lime juice; sprinkle with pinch each of salt and pepper. Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through. Let stand, covered, for 3 minutes.
Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with more salt and pepper.
Spoon ⅓ cup down centre of each taco shell. Divide lettuce, tomato and cheese among tacos. Dollop with yogurt.
Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth Phelan: "Microwave: Catch of the Day" [-=PAM=-] PA_Meadows@...