Listen, you can fold this meal up in a handful of tortillas and make real fish tacos, I am just lazy and am trying to drop some lbs after polishing off too many patches of butter pecan cookies and not being allowed to do pilates or most other exercises, doctor’s orders, for over a month. I keep hearing that carbs are bad (then why are they so good?!?), so I felt like a real health and fitness pro by skipping carbs I didn’t really want anyway. Also, it would have required me to cut up my fish filets and, like I said, I’m lazy.
So no tacos for me, just all the things I would put in a taco. This lunch includes tasty pan-fried fish, a charred corn salad, and a creamy taco sauce made with yogurt. You pumped?
4-6 filets of mild white fish like tilapia or cod. I used pike frozen from our fishing trip in Alaska
1 cup all purpose flour
1 tsp smoked paprika
1/4 cup olive oil
Rinse filets and press dry with paper towels. Salt and pepper both sides.
In a deep dish (I used a 9×9 baking dish), mix flour and y.
Heat oil over medium high in a large pan. When oil is hot, dredge filets in flour and fry for 2-4 minutes on each side, depending upon the thickness of your filets. The fish should turn golden on the outside and be flakey and tender.
Charred Corn Salad
4 ears of corn, cut off cob
2 bell peppers, chopped
1/2 cup plus 2 tbs cilantro leafs
1 clove garlic
1 small jalapeño, roughly chopped (leave seeds if you want it spicy)
1/4 cup olive oil
1/4 cup lime juice
1/8 tsp cumin
In a dry pan, cook corn over high heat until it becomes fragrant and begins to char on the outside. In a bowl, mix corn with bell peppers and 1/2 cup cilantro leafs.
In a food processor, pulse 2 tbs cilantro leafs, garlic, jalapeño, olive oil, lime, and cumin until smooth.
Pour 1/2 of dressing over corn salad and mix.
Cumin Yogurt Sauce
1/4 cup yogurt
1/2 dressing from corn salad
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
Mix ingredients until combined.
As always, here are some pins if you’d like to save this recipe for later.