Yesterday, bright and early(5am) my husband and I returned from our trip to Maui. We had a great time, with beautiful weather the entire trip. I’ll post about the trip over the next week or so, showing you some of the sights we visited and some meals we had.
For dinner last night, I wanted to make something that brought us memories of our trip, and I decided that would be fish tacos. I make them on occasion here, but hadn’t made them in quite some time. I don’t really have a recipe that I follow, so I’ll try to tell you how I make them.
Fish-I used rock fish, and just sprinkled with salt, pepper, and chipotle pepper powder. Place them on the grill until cooked to your desired doneness.
Salsa-I brought back some pineapples, but didn’t want to go to any trouble with dinner. So I mixed some Salsa Verde (Safeway brand) with some chopped pineapple.
Sauce-I mixed a couple of tablespoons fat-free mayo, a large tablespoon low-fat sour cream, juice of 1 small lime, a teaspoon or so of garlic chili sauce, a couple of teaspoons of lime-infused olive oil, chopped ginger and chopped shallot together.
To make the tacos, I heated corn tortillas in the microwave until warm, topped with some of the fish, sauce, and salsa. Then I added a little grated mexican cheese (I forgot to put this on most of them, and it wasn’t missed) then topped it all of with shredded cabbage.
These were light and healthy, and something I will probably make a lot this summer. I served them with a bottle of pineapple wine we brought back from the winery on Maui, which went very well with the tacos (with the pineapple salsa).