Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Save steps at dinnertime by making the sour cream mixture and the corn salsa ahead of time.

Recipe by Oxmoor House January 2005

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
8 servings (serving size: 1 taco)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream and 2 tablespoons lime juice. Cover and chill.

    Advertisement
  • Place a large nonstick skillet over medium heat. Add corn; sauté 3 to 4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.

  • Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; sauté 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.

  • Heat tostada shells according to package directions; keep warm.

  • Prepare grill.

  • Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.

  • Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

202 calories; fat 8.6g; saturated fat 1.8g; protein 13.7g; carbohydrates 18.2g; cholesterol 25mg; iron 1.2mg; sodium 356mg; calories from fat 38%; fiber 2.7g; calcium 44mg.
Advertisement