Friday, May 13, 2011

Green Fish Tacos Recipe

 A healthier twist on standard fish taco, these tacos are packed full of sautéed spinach and zucchini.

These were a big hit and fed a crowd with just a small amount of fish that was living in my freezer.  Feel free to use whatever fish you might have on hand.  I used the last ½ pound of shrimp in my freezer along with one portion of salmon that I had in the freezer.

Green Fish Taco Recipe from :  Nancy’s Notebook
Serves :  4                                                Prep Time:  10 minutes                                Cook Time: 10 minutes
1 onion sliced
1 sliced zucchini
1 tbsp olive oil
2-3 cloves garlic, minced
2 tsp ancho chili powder- separated
2 cups fresh spinach
1 tbsp olive oil
½ pound large (16-20 count) shrimp, shelled and sliced in half
¼ pound salmon fillet
½ cup water
3 jalapeño peppers, sliced
½- 1 cup fresh grated cheddar cheese
1 avocado, chunked
Green salsa for serving
Soft whole wheat or corn tacos, your preference

Sauté onion and zucchini in olive oil until golden.  Sprinkle with ancho chili powder and stir to coat.    Add in garlic and spinach and sauté until spinach has just wilted.  Set aside on plate.
Add oil to pan, quick sauté over med-high heat shrimp and salmon.  When shrimp are fully cooked, sprinkle with 1 tsp ancho chili powder.  Stir to coat and add in the water to combine.  Stir in the ½ cup of salsa verde and heat through. 
In separate pan heat up taco shells on both sides.  After first side has browned, flip and add cheese to lightly coat and melt.  
Plate up tacos with jalopenos, topped with sautéed vegetables, fish, salsa and avocado.

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