Cinco de Mayo is already upon us, and these Latin flavored tacos are just the thing for your Mexican feast! What could be better than a quick and easy, delicious, healthy entree? (That was a rhetorical question!)
You'll love the taste of these tacos (perhaps along with your margarita)!
The kids will love this meal, too. Minus the margaritas, of course!
- Olive oil for the pan
- 1/4 cup finely chopped red onion
- 2 teaspoons finely minced garlic
- 1 1/3 cup corn kernels
- 1/2 pound Red Snapper or Tilapia fillets, cut into approximately 1-inch chunks
- 1/8 cup vegetable or fish broth
- 1 tablespoon finely chopped coriander leaves
- 4 small corn tortillas
- 1/2 cup grated Mexican cheese blend
- Salt and pepper to taste
- Avocado slices and coriander springs for garnish
Serves 2 to 4
Total Prep and Cooking Time: 20 minutes
Coat a large saute pan with olive oil and place it over medium-high heat. Add the onion and garlic and cook until the onion is soft, about 4 minutes. Add the corn and cook until it begins to brown, about 5 minutes.
Season the fish with salt and pepper and add it to the pan. The fish should take about 3 minutes to cook. Once it's done, add the broth, coriander, then season to taste with salt and pepper. Pour the mixture into a bowl.
Put 2 to 4 tortillas at a time into the pan (depending on the size of the pan) and sprinkle each with about 2 tablespoons of the cheese. Once the cheese has melted and the tortillas are crisp, remove them from the pan. Fold each one in half and add 1/4 of the fish mixture to each one. Garnish each taco with an avocado slice and sprig of coriander.