Maura Benson

Like many moms, I try to vary our dinner options to make meal time memorable. My husband loves tacos and in trying to find a healthier option I went the route of fish tacos served in Belgian Endive leaves instead of the traditional taco shell. I have also included recipes for guacamole and coleslaw – both are items I add to my fish tacos but are not required.My recipe below served two adults, but you can easily increase it. I created this recipe as I went, so I apologize for not having specific measurements, but what’s nice about a dish like this is you really don’t need to be exact.  Tacos allow you vary the type and amount of toppings. I feel that fish tacos give you even more flexibility than the traditional meat variety. It can  be a lot of fun if you enjoy unique, homemade meals.

I find this to be a budget friendly meal as well because you can use different types of fish or whatever happens to be on sale at the grocery store, you could even substitute the fish with shrimp.

Fish Tacos With Belgian Endive Leaves

Ingredients:

One Belgian Endive

White Fish- I used about 1 pound of Cod fillets and listed my marinade below

Panko (Japanese breadcrumbs)

Feta Cheese (optional)

Guacamole

Coleslaw

Hot sauce

Lime juice

Marinade:

Fresh citrus (could use lime, lemon or orange)

Salt

Pepper

1 Tbsp. Olive oil

Guacamole:

2 Large Hass Avocados

Drizzle of olive oil

Pinch of Garlic salt

1 tsp. Dried cilantro leaves (I personally do not like fresh cilantro, but it is a common ingredient so feel free to substitute)

Juice of half a lime

1 tsp. of Sriracha or other hot sauce

*Cut the avocados in half and remove the pit. Scoop out the flesh and place in bowl. Add the remaining ingredients. Mash the avocado with the back of a fork until all ingredients are mixed together. Make the guacamole as smooth or chunky as you like.

-It is also great to add chopped onion, jalapeno or tomatoes to the guacamole.

Coleslaw:

Bag of broccoli slaw-I used about 1/3 of the bag (I find this much faster and easier than slicing the cabbage and broccoli myself)

¼ cup of fat free sour cream

1 Tbsp. of vinegar

Sriracha to taste

Salt and Pepper to taste

*Mix the above ingredients together; feel free to add more to get the desired taste and consistency

Preparing the Meal:

*Lay thawed and rinsed fish flat in shallow bowl. Drizzle the olive oil on and rub into the fish, season with salt and pepper and squeeze the juice from one orange or two lemons based on your preference (or use both!). Refrigerate for 30 mins. to an hour, turning fish once. The acids in citrus juice can cook the fish (like ceviche) so you don’t want to marinate it for too long.

*Preheat your oven to 350 degrees and place the fish in a clean glass baking dish. Sprinkle the tops of the fish with Panko and squeeze fresh lime juice on top. Bake the fish for about 15 minutes, the breadcrumbs may not get brown. You could also broil the fish for about 10 minutes (this will result in browned tops)

*Take about the endive and lay out the leaves. Sprinkle with a little bit of salt and pepper then build your tacos!

*Serve them right when the fish comes out of the oven. Inside the endive leaf I layer guacamole, slaw, fish and top with some feta cheese and hot sauce.

Enjoy!

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Category: Recipes

Tags: fish tacos