8
*Suggested time is based on an 800-watt microwave . Alternatively, water and vinegar mixture can be brought to a boil on
the stove, and fish can be steamed in the steam case in the oven at 350ºF until opaque, about 15 minutes .
RECIPES
Fish Tacos with Quick Pickled Onions
These tacos are great for dinner parties—the prep is simple, flavors are bright and presentation is beautiful.
Makes 6 tacos
½
cup water
¼
cup champagne vinegar
1
tablespoon granulated sugar
¼ to ½ teaspoon kosher salt, divided
½
small red onion, thinly sliced
½
pound white, flaky fish, such as cod or mahi mahi
6
hard taco shells
1
/
8
teaspoon chili powder
½
avocado, pitted and thinly sliced
2
tablespoons cilantro, chopped
½
lime
1 .
Put water, champagne vinegar, sugar and a pinch of the salt into a medium, microwave-safe bowl .
Microwave until very hot, 2 minutes .*
2 .
Carefully remove bowl from microwave and add onion . Stir until onion slices are fully submerged
by the water and vinegar mixture . Cool slightly and refrigerate for at least 30 minutes to pickle .
3 .
When ready to serve, put 2 tablespoons water into the bottom of the steam case . Insert the tray
Put the fish fillets onto the tray . Close the steam case and microwave for 3 minutes .*
4 .
Remove steam case from microwave, carefully open and let sit in the open position for 1 minute .
«
Sprinkle fish with ¼ teaspoon of the salt .
5 .
Divide fish and avocado evenly among each taco shell . Sprinkle each with a pinch of the remaining
salt and chili powder . Top with the drained pickled onions, cilantro and a squeeze of lime . Taste
and adjust seasoning as desired .
Nutritional information per serving (1 taco):
Calories 123 (36% from fat) • carb. 12g • pro. 8g • fat 5g • sat. fat 5g
chol. 16mg • sod. 298mg • calc. 35mg • fiber 2g
