Adding it to my regular dinner rotation! My boys loved it and were asking for more. I am adding it to my weekend dinner recipes. I got it frozen at Whole Foods and this fish makes this recipe shine. Here is the information to help you prepare the most delicious fish in the fish season. The sauce makes the dish! So wish me luck!!! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”). I did add a little garlic powder and paprika to the the fish, and lots of cumin, more than called for. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). I’ve made the crispy Greek fish tacos, but greatly prefer these. Your email address will not be published. If you are going to fish in the oven, you should cook it at 180 degrees. The 3 parts of this recipe all combined to make the most delicious  fish tacos! The batter, mix in a bowl Bisquick, Corona beer, mexican oregano, mustard, pepper. For a fun spin on fish tacos, try these Greek Fish Tacos, Scallop Tacos or these Lobster Tacos. You won’t be disappointed. January 20, 2019. The crema sauce was awesome. Can you fix that? While frying, fry the large fish in a sliced ​​manner and the small fish as a whole. Share It! I did add some sour cream to the sauce. Try it and let me know if you agree! 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut) I grew up in San Diego and I am a fish taco snob. I made these last night & got rave reviews! Is there something else we could use instead of the Greek Yogurt? I accidentally made the slaw too salty, but read online to add some apple cider vinegar and it worked! The fish tacos were so delicious, they will definitely be made again! Do your servings include 2 tortillas per taco or 1? We made it with shrimp since I had a frozen bag on hand and it was so good . I have 3 cod fillets in the freezer and these are going on the menu again next week. Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm. Drained well after about 6 1/2 hours on low and used the immersion blender. Once they start getting warm, I put the setting on keep warm and they turn out great! My 11 and 8yr old and my husband and I loved it. Combine egg whites, Dijon mustard, lemon juice, paprika, salt and pepper in a medium bowl. Infinitely better. Wow, this meal definitely made the favorites list! Thanks! Can you please tell me why is it different? I would visit Ensenada often in the 70’s and 80’s and the cali-mex fusion of taco styles of today has been amazing, but I still think its all about the batter and I have a simple recipe that I received from a street vendor – They would use Angel fish, slice into strips, almost room temp, place strips into luke warm saltwater for 10 min (it cleans the fish). So, so good! Terrific recipe! I’ve made them twice in one week, once for my daughter and once for my granddaughter and they both agree with me, these are the best! Had some black beans and mango, as well. The slaw was to die for. Ingredients. Ingredients. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. Made this with halibut and it was AMAZING. Thank you for another excellent recipe. Jun 21, 2019 - Fish Florentine, a food drink post from the blog Skinnytaste, written by Georgina on Bloglovin’ Thanks Gina and the team that supports her . 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