Fish Enchiladas
Servings
2Serving size
3 enchiladasThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 large White or yellow onions (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1/2 medium Red bell peppers (diced) |
| 1/8 tsp. Salt |
| 1/2 tsp. Chili powder |
| 1 tsp. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 8 ounces Fresh cod (or salmon or rockfish)(cut into 1 inch strips) |
| 1/2 Cup Beer (or gluten-free beer)(dark beer is best) |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1/4 cup Coriander (cilantro) leaves, raw |
| 3 Tbsp. Reduced fat sour cream |
| 3 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Place a medium skillet over medium heat.
Add the oil and add the diced onion.
Cook for about 5 minutes and add the diced peppers. Cook for another 2 to 3 minutes. Toss regularly.
Add the salt, pepper, chili powder, cumin, cayenne pepper, and fish. Toss and cook for about a minute and add the beer.
Cook for about 3 to 4 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the fish mixture, allowing the extra liquid to drain back into the pan.
Add the cilantro to each tortilla as you go and roll them into tubes. Place 3 enchiladas on each plate.
Add the sour cream to the remaining liquid in the bottom of the pan to make the sauce.
Mix well, then spread over the enchiladas.
Top with the jack cheese.
Place the plates in the oven for about 5 minutes until the cheese is melted. Serve.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
This is a fantastic way to have seafood. Sometimes you think of fish as just being broiled or grilled and as part of the center of the plate with some side dishes. These enchiladas are delicious and almost any fish will work. The key is to not cook the fish for too long.
This is a leaner, healthier version than you might get in a Mexican restaurant, but it’s full of flavor and has all the rich deliciousness of cheesy enchiladas.