I've heard friends rave for years about fish tacos but somehow I never bought into the idea. Shrimp tacos, oh yeah, bring 'em on, I'm all there. And then I saw that some of the ones available at restaurants were fried fish. Well, uh, NO!
But today I had a couple of pieces of leftover baked grouper, and got the bright idea to get some corn tortillas while I was in the grocery store..... and some shredded cabbage for coleslaw later this week. And an idea was born:
I took 2 corn tortillas, put in 1/4 c of the shredded cabbage in each, then divided up the two small pieces of grouper (4-1/2 oz total), and 1 Tbsp of peach-pineapple-chipotle salsa in each. Folded them over and nibbled away.
Oh. My. Goodness. YUMMY!!!! And only 5 PtsPlus for both. The one suggestion I have is to warm the tortillas. I didn't and ... they weren't bad but yeah, they would be better warmed. (And dry-warmed, not steam-warmed in the microwave). Toaster oven or quickie minute or two in a small skillet.
If you've never given it a try -- do!!! Doesn't have to be grouper but a good firm whitefish would be a great place to start: tilapia, mahi (oooh...), etc. I will definitely be doing this again over the summer! As well as shrimp tacos.... and different marinades and spice combinations to try! :)