Dish with Diane: Richard Sandoval's Trio Fish Taco Recipe

Dish with Diane: Richard Sandoval's Trio Fish Taco Recipe
Diane Henderiks

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special taco recipe. These tacos are perfect for a healthy and quick dinner. You can make many of the components ahead of time and keep them in the refrigerator for an easy assembly during a busy weeknight. Tilapia is not only easy to find at any grocery store, but fish is a nutritious substitute for other taco fillings.

Click here for more Dish with Diane: Chef Inspired Healthy with Richard Sandoval. Or click here to watch the video.

 

1
Servings
768
Calories Per Serving
Deliver Ingredients

Ingredients

For the Al Pastor Sauce

  • 2 cloves garlic
  • 4 fluid ounces orange juice
  • 3 1/2 fluid ounces distilled white vinegar
  • 1/2 Tablespoon sea salt
  • 1/4 Teaspoon granulated sugar
  • Pinch of nutmeg
  • Pinch of allspice
  • 1 1/2 Ounce achiote paste
  • Pinch of dried oregano

For the Jicama and Mango Salad

  • 1 package dried mango, dried
  • 1/2 Cup diced jicama
  • 3 Tablespoons diced pineapple
  • 3 Tablespoons diced red bell pepper
  • 1 Tablespoon chopped cilantro
  • Sea salt, to taste
  • 2 1/2 fluid ounces lime juice
  • 1 Teaspoon honey

For the Pickled Red Onions

  • 6 Ounces red onion, thinly sliced and washed
  • 1 Tablespoon granulated sugar
  • Pinch of sea salt
  • 4 fluid ounces distilled red vinegar

For the Tacos

  • 4 Ounces Tilapia
  • 1/2 fluid ounces of the Al Pastor Sauce
  • 2 leaves of Boston lettuce
  • 1/2 Ounce pickled red onions
  • 4 Ounces jicama and mango salad
  • 1/4 fluid ounces lime juice
  • 1 Teaspoon honey

Directions

For the Al Pastor Sauce

Put all the ingredients into a blender and puree completely.

For the Jicama and Mango Salad

Mix everything well and refrigerate for 24 hours before serving.

For the Pickled Red Onions

Mix the onions the salt and sugar and let sit at 1 hour at room temperature. Wash thoroughly. Pour red wine vinegar over the onions and let sit for a day making sure that the onions are covered with the vinegar. Strain the onions and store in the refrigerator until ready to use.

For the Tacos

Cook the fish in a saute pan and brush with the Al Pastor Sauce. Stuff the lettuce leaves with the fish and top with the pickled red onion. Blend the lime juice and honey and drizzle over the jicama salad.

Nutritional Facts

Total Fat
20g
29%
Sugar
23g
26%
Saturated Fat
5g
21%
Cholesterol
164mg
55%
Carbohydrate, by difference
78g
60%
Protein
75g
100%
Vitamin A, RAE
60µg
9%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
314mg
31%
Choline, total
69mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
63µg
16%
Iron, Fe
5mg
28%
Magnesium, Mg
116mg
36%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
422mg
60%
Riboflavin
1mg
91%
Selenium, Se
66µg
100%
Sodium, Na
1252mg
83%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
4µg
27%
Water
342g
13%
Zinc, Zn
2mg
25%

Fish Taco Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Taco Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.