Fish and vegetables cooked in fresh and natural ingredients are immensely flavorful. You don't need as many condiments to compliment. Plain yogurt would do just fine. Cut down high calorie sour cream.
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Mexican
Serves: 4
Ingredients
3 - boneless fish fillets
1 cup - cilantro
¼th cup - almonds
6 - green chillies
2 tsp - fresh squeezed lime or lemon juice
Oil
Pink himalayan salt
For stir-fry
1 red bell-pepper
1 yellow bell-pepper - optional
1 red onion or scallions
¼th tsp - chilli powder
¼th tsp - fresh coriander powder
¼th tsp - ginger garlic paste (grind ginger garlic paste with out water mixed with salt stays fresh in refrigerator for 2 months)
For taco and toppings
Whole wheat chapati or tacos. You can eat fish with rice too.
½ cup - shredded lettuce
2 tbsp - homemade plain yogurt
Instructions
Soak fish fillets in lime juice and little salt for at-least 15 mins. This process takes any fishy smell off. Wash and drain water before stir-fry.
Meanwhile grind almonds, cilantro, green chillies and salt with a little water till paste.
Remove into a bowl. Add ½ tbsp oil. Rub on fish fillets well on all sides.
Heat a pan or cast iron skillet to medium heat.
Pour enough oil to shallow fry. Add marinated fish fillets.
Fry each side for 3-4 minutes. Fish fillets cook very fast. If cooked any longer, they will be overcooked.
In same pan or another one, add enough oil. Heat to medium heat.
Add sliced onion, bell peppers. Stir for 3 minutes. Add ginger garlic paste. Fry for another 2-3 minutes.
Add salt, chill powder and coriander powder. Stir well. Turn off stove.
Cook whole wheat tacos on a griddle on both sides.
Place fish, fried onions, bell peppers, lettuce ½ to 1 tbsp yogurt on taco. Optionally top with diced tomatoes.
Serve immediately and enjoy.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/cilantro-almond-fish-tacos/