Fish tacos with honey-cumin cilantro slaw and chipotle mayo
Monday, January 21st 2008, 11:38 am
By: News 9
- 4 (4 ounce) fillets of Ahi Tuna, cut into chunks
- 1/2 cup fresh lime juice
- salt and ground black pepper to taste
- 1/3 cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1/4 cup low fat mayonnaise
- 2 chipotle chilies in adobo sauce
- 1 tablespoon adobo sauce from chipotle peppers
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 cups 3 color coleslaw blend
- 1 cup minced fresh cilantro leaves
- 8 (8 inch) fat free whole wheat tortillas
- Place the tuna filet chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
- Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, and ground cumin a small bowl. Set aside until needed.
- To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
- To cook the fish, spray the skillet skillet with pan. Over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
- Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
- Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
One taco (8 tacos per recipe) provides 235 calories, 18 grams protein, 6 grams fat, 1.2 grams saturated fat, 30 gram carbohydrate, 2.8 grams fiber, 24 mg cholesterol and 156 mg sodium (not counting salt "added to taste") Note: Tuna is a good source of healthy "fish" oils.