Light and delicious, these tacos are delicious served up with black beans.
Fish Tacos with Aioli Sauce, Radicchio, & Avocado
(makes 10 tacos)
10 fresh corn tortillas
1 1/2 lbs. Dover Sole or other white, flaky fish
2 1/2 Cups Salsa
1 Cup Fresh Cilantro, coarsely chopped
1 1/2 Cups Radicchio, coarsely chopped
3 Avocados, cubed
1 Cup Shredded Mexican Cheese
Aioli Sauce (see recipe below)
Prepare a 9X13 baking dish with non-stick cooking spray. Spread fish evenly over the bottom of the pan. Sprinkle 2 Cups Salsa on fish. Sprinkle lightly with garlic salt (optional). Cover with foil. Bake at 350℉ for 30-45 minutes, or until fish flaked when pricked with a fork.
Remove fish from oven. Using a slotted spoon or spatula, strain fish and place in a medium mixing bowl. (You can pour the remaining sauce in the baking dish either into a container or in ice cube trays to use as broth in paella at a later date; freeze until ready to use.) Using two forks, gently flake fish.
Add Cilantro to fish.
Heat tortillas individually over the open flame of a gas stove, turning when each side is lightly browned, or in a very hot heavy skillet. Wrap heated tortillas in parchment paper or absorb moisture; wrap parchment paper in foil until ready to serve.
Evenly distribute fish over corn tortillas. Top with radicchio, avocado and cheese. Garnish with Aoili Sauce.
This is the easiest sauce you’ll make and isn’t a “true” aoili sauce, but it is excellent on top of fish, chicken, potatoes, or pasta.
1 Cup Lowfat Sour Cream
1/2 Cup Salsa
1 Tbsp. Soy Sauce
Puree ingredients in a food processor or blender. Return to refrigerator until ready to serve. Stores great in an empty condiment bottle.