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Fish Tacos with All the Fixins

Fish Tacos with All the Fixins

Get Ready

Servings: Serves 4 (2 Tacos per person)Learn How to Scale This Recipe

Prep Time: 27 minutes

Cook Time: 13 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons Fresh orange juice
2 each garlic cloves, peeled and finely minced
1 teaspoon dried oregano
1/2 large yellow onion, thinly sliced
1 lb ( about 4) skinless tilapia fillet
1 tablespoon canola oil, plus more for warming the tortillas
8 each corn tortillas
1 cup (3 oz) Cheddar cheese, shredded
2 cups thinly shredded green cabbage or romaine lettuce

directions:

*Note: Serve with Farm Stand Pico de Gallo (see Farm Stand Pico de Gallo Recipe)
1. Place the olive oil, lime and orange juices, garlic, oregano,and onion slices in a medium bowl and stir to combine. Place the fish fillets in a shallow glass baking dish and add the marinade mixture, turning the fish so that all surfaces are coated. Cover the dish and refrigerate for 1 hour.
2. Heat the canola oil in a large skillet (preferably cast-iron) over medium-high heat. Remove the fish from the marinade. Reserve the marinade and onions together. Arrange the fish in the skillet in a single layer; do not crowd the fish or it will steam. Cook for 3 minutes. Then carefully flip the fish overand cook on the second side until it is done, 2 to 3 minutes. Transfer the fish to a platter and keep it warm.
3. Add the marinade, with the onions, to the skillet and cook, stirring frequently, until the onions are tender, about 7 minutes. Set aside.
4. To warm the tortillas, lightly coat a skillet with canola oil, and place it over medium heat. Sprinkle the tortillas lightly with water, and stack one tortilla on top of another in the skillet, using 2 tortillas per stack. Heat them for 1 minute,then flip them over and warm the other side. Remove thetortillas from the skillet, cover them with a towel to keep them warm, and repeat with the remaining tortillas.
5. Break the fish into pieces. Set out the warm tortillas,caramelized onions, cheese, cabbage, Pico de Gallo, and fish for your guests to create their own tacos.
Courtesy of Taste for Life
Recipe Excerpted from The Earthbound Cook Copyright 2010 by Myra Goodman. Used by permission of Workman Publishing Co.Inc. New York All Rights Reserved

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Quantity Ingredients  
2 tablespoons olive oil  
2 tablespoons fresh lime juice  
2 tablespoons Fresh orange juice  
2 each garlic cloves, peeled and finely minced  
1 teaspoon dried oregano  
1/2 large yellow onion, thinly sliced  
1 lb ( about 4) skinless tilapia fillet  
1 tablespoon canola oil, plus more for warming the  
8 each corn tortillas  
1 cup (3 oz) Cheddar cheese, shredded  
2 cups thinly shredded green cabbage or romaine le  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 (2 Tacos per person)
Base Nutrients
Calories 515 kcal (25%)
Calories from Fat 333 kcal (0%)
Total Fat 37 g (56%)
Saturated Fat 18 g (90%)
Cholesterol 103 mg (34%)
Sodium 299 mg (12%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 11 g (44%)
Protein 40 g (66%)
Vitamins
Vitamin A 540 IU (10%)
Vitamin C 33 mg (55%)
Minerals
Calcium 348 mg (6%)
Iron 10 mg (16%)
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