Mexican Makeover

Photography by: Romulo Yanes
Mexican Makeover

Grilled Fish Tacos
Casa Cocina y Cantina, Los Angeles
PREP: 20 min. COOK: 10 min. SERVES 4
Executive chef Alex Moreno
recommends using fresh tilapia, a
sustainable fish high in protein that
grills well, allowing for minimal use of
added fats. The tangy Mango Pico de
Gallo is rich in vitamins A and C.
For the Mango Pico de Gallo:
2 medium roma tomatoes, seeded
1/2 medium white onion
1/2 mango
1 teaspoon jalape.o, diced and
seeded
1 tablespoon cilantro, chopped
1 tablespoon lemon juice
1 teaspoon salt
For the Grilled Fish Tacos:
8 2- to 3-ounce portions of tilapia
2 tablespoons extra virgin olive oil
2 teaspoons salt
Pepper to taste
2 cups shredded cabbage (red or
green)
1/2 cup orange juice
8 5-inch flour tortillas
1 cup Mango Pico de Gallo (see
recipe below)
For Mango Pico de Gallo:
1. Dice the tomatoes, onion and
mango so they are all approximately
the same size (about 1/4 inch).
2. Combine all ingredients and taste
for seasoning.
For Fish Tacos:
1. Heat grill to hot. If using a grill pan,
put on medium-high heat.
2. Coat the fish with the olive oil and
season with salt and pepper.
3. Place fish on grill. Let cook for 2
to 3 minutes, then flip. Do not move
the fish more than necessary, to avoid
breaking the pieces. Before removing
from grill, check to make sure all
pieces are cooked through.
4. Pull fish off grill.
5.Toss the shredded cabbage with
orange juice. Place about 1/4 cup of
the cabbage mixture in each tortilla.
Put 1 piece of fish in each taco.
Garnish with Mango Pico de Gallo.
Per serving: 488 calories, 15 g fat
(3.5 g saturated fat), 44 g protein,
46 g carbohydrate, 4 g fiber, 2205 mg
sodium.