Fish & sea food | healthy mexican recipes

Ingredients : Mexican Fish Tacos

• 1/4 cup canola oil
• 1 pound white flaky fish
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

• Preheat the grill to medium-high heat. Place the fish in medium size dish. Whisk together the lime juice, oil, jalapeno, ancho, and cilantro and then pour over the fish. Let it marinate for about 15 -20 minutes.


• Remove fish from marinade place to a hot grill, with the flesh side down. Grill the fish for about 4 minutes on first side and flip for about 30 seconds and then remove. Let it rest for about 5 minutes & then flake the fish with fork.


• Grill tortillas for 20 seconds. Divide fish among tortillas and then serve it with garnishes.

• 3/4 cup fresh squeezed lime juice
• 1 pound fresh fish fillets (mackerel, snapper, grouper, striped bass, tuna, salmon, scallops) cut in 1/2- to 3/4-inch cubes
• 2 serrano or jalapeño peppers, seeded and minced
• 2 tomatoes, diced (about 2 cups)
• 3 tablespoons chopped cilantro
• 1/2 cup minced onion (preferably white)
• 3 cups shredded lettuce
• 2 tablespoons extra virgin olive oil

• 1. In nonreactive bowl, combine the fish and the lime juice. Cover and then refrigerate it for least 6 hours or even overnight. It can also be marinated for upto 2 days. Drain it and then discard the juice.
• 2. Add the tomatoes, peppers, onion, oil, & cilantro. Toss it gently. Season it with salt and then pepper it to taste.
• 3. Serve it on shredded lettuce.

• Calories: 212
• Saturated Fat: 1 g
• Total Fat: 9 g
• Sodium: 84 mg
• Cholesterol: 42 mg
• Fiber: 2 g
• Carbohydrates: 10 g
• Sugar: 3 g

• 3 1/2 cups canned tomatillos
• 1 cup (rounded) long grain white rice
• 1 onion (white is best, yellow is OK), chopped
• 1 large bunch cilantro
• 3 poblano chiles, or Anaheim chiles, seeded and chopped
• 3 tablespoons olive oil
• 3 garlic cloves
• 1 1/4 cups fish stock
• 1/4 cup dry white wine
• 1 1/4 pounds lump crab meat
• Sliced scallions (green onions) for garnish
• Salt

• 1. Place rice in heatproof bowl, & pour in boiling water in order to cover and then let it stand for about 20 minutes. Drain it thoroughly.
• 2. Put tomatillos in food processor or blender and then process it till smooth. Chop about half the cilantro and then add to the tomatillo puree with chiles, onion, and garlic. Process it again till smooth.
• 3. Heat oil in large saucepan. Add rice and then fry it over medium heat for about 5 minutes, till all the oil gets absorbed. Stir it occasionally in order to prevent rice from sticking
• 4. Stir in tomatillos mixture with crabmeat, wine, & stock. Then, cover and cook over low heat for 20 minutes or till all liquid gets absorbed. Stir it occasionally and then add some more liquid if rice starts to stick in pan. Add the salt as required, & then spoon it into a dish and then garnish it with remaining cilantro and sliced scallions.

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