Wednesday, August 24, 2011

Honey-Lime Fish Tacos with Tomatillo Salsa

One of the meals I was asked to make by my MFP friends included fish tacos. I'm a big supporter of tilapia, so that's what I decided to go with.

I mean, I like other fish too. But for me, salmon is typically too strong of a flavor (though sometimes I will play around with it and try something out anyway). Tuna is another favorite of my mine, but I'll be honest - I've never actually cooked tuna before. I mean, I've composed dishes that have used canned tuna. But I've never seared a tuna, or grilled tuna, or done whatever else you might do with tuna.

But like I said, I'm a strong supporter of the tilapia. So I decided that because I had some in the refrigerator and because I typically have good luck with it, it's the fish I opted for.

Last time I was in San Francisco my dad shared with me a bag of baby tomatillos. I decided this would be the perfect opportunity to use them. They were about 1/8 of the size of a normal tomoattilo (or maybe 1/4...) My dad was telling me the lady he bought them from in San Francisco's Mission district told him the baby tomatillos were the way to go. It's been a long time since I've used tomatillo before this dish, so I can't really compare if I like the bigger tomatillos more than the small ones.

I can tell you though, this was SO good.

On a side note: the cookbook has not been sent out yet, but will be on Friday. UGH - I hate being busy during the work days!

After I get that book sent out, start looking out for another giveaway..

Honey-Lime Fish Tacos with Tomatillo Sauce

1 lb tilapia
6 corn tortillas
4 tbsp lime juice
2 tbsp olive oil
salt and pepper
garlic powder
2 tomatillos (or 2 handfuls of baby tomatillos)
1/2 cup sour cream
1/4 cup cilantro
2 cloves garlic
3 tbsp lime juice
1/4 cup sweet onion, diced
1 tsp dried parsley
1 tsp dried red pepper flakes

1. Cover each side of fish with salt, pepper, and garlic powder. Place in a shallow dish and add lime juice and olive oil. Drizzle honey over fish. Place in refrigerator and marinate for 6+ hours.

2. For the salsa combine the tomatillos, sour cream, cilantro, garlic, lime juice, sweet onion, parsley, and red pepper flakes in a food processor. Pulse until smooth.

3. Add a small amount of olive oil to a pan. Once warm cook the fish until flaky and completely white.

4. Place on top of tortilla and cover with the salsa. I added avocado for garnish.

* serves 2

CALORIES: 503 calories
CHOLESTEROL: 106 milligrams
FAT: 22 grams


  1. why not use greek yogurt instead of sour cream?

  2. That would definitely work AND be lighter in calories.

    Sour cream is what I had on hand :)