Tacos, a traditional Mexican dish, are becoming a favorite American sandwich.
I tasted a delicious fish taco recently at a Miami food truck, Que Pinche Taco, and asked the owner, Octavio Miller, how he made them. He told me he only uses the freshest fish and delicately seasons the fillets. He also makes everything fresh to order. I’ve adapted his recipe for home use.
Octavio uses sazon, a type of seasoned salt used in Latin dishes. A simple homemade recipe is to mix 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon annatto (or paprika).
He serves the tacos open. You can eat them as an open-face sandwich or fold them over taco style. Either way they make a simple, delicious dinner.
To save preparation time, use already-diced fresh tomatoes and onions from the produce department.
• Old Bay seasoning may be substituted for sazon.
• Any type of white fish can be used – the fresher the better.
• If you like your salad spicy, add several drops hot pepper sauce to the avocado slices.
• Prepare avocado and set aside.
• Prepare fish taco.
• Finish avocado salad.
This meal contains 548 calories per serving with 35 percent of calories from fat.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes:
To buy: 3/4 pound white fish fillet, 1 package sazon or Old Bay seasoning, 1 package diced tomatoes, 1 package diced onion, 2 limes, 1 package shredded lettuce, 1 small package 6-inch flour tortillas and 1 small, ripe avocado.
Staples: Olive oil spray, paprika, reduced-fat oil and vinegar dressing, reduced-fat mayonnaise, salt, black peppercorns.
Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com.
For a printable version of the recipes, click the link: