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Lent - Seafood Tacos

Posted Mar 04 2010 4:00am

Seafood Tacos with Cilantro-Jalapeno Sauce

1 T. margarine
1 T. all-purpose flour
1 c. skim milk
3 T. (1 1/2 oz.) shredded Monterey Jack cheese with jalapeno peppers
1 T. minced fresh cilantro
1/2 lb. flounder or sole fillets
1 T. lime juice
1/4 t. ground red pepper
Vegetable cooking spray
1/4 lb. frozen tiny shrimp, thawed
1/4 c. canned black beans, rinsed and drained
1/4 c. finely chopped green onions
1 T. minced fresh cilantro
1 T. chopped sweet red pepper
 1 T. chopped sweet yellow pepper
4 (6-in.) flour tortillas

Sprinkle fillets with 1 T. lime juice and ground red pepper.

Cover and marinate in refrigerator for 15 minutes.

Meanwhile, melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in shredded cheese and 1 T. cilantro; cook until cheese melts, stirring constantly.
Set aside and keep warm.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add fillets and cook fish until fish flakes easily when tested with a fork.
Cut fillets into strips.

Combine reserve cheese mixture, shrimp, beans, and next 4 ingredients in a large bowl; set aside.
Wrap tortillas in paper towels, and warm in microwave.
Unwrap and spoon shrimp mixture evenly over half of each tortilla.
Top shrimp mixture with fish strips, and fold tortillas in half.
Serve immediately.

YIELD: 4 servings



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