Veggie/Fish/Bean Tacos

(formerly titled 'backwards recipe makeover')

so, you know how there are whole sites - whole industries - devoted to making unhealthy recipes less unhealthy and more boring healthy?

this is not one of those sites.  

oh no - around here, its all about taking something healthy and making sure to load it up with as much garbage awesome stuff as humanly possible.

take real simple's vegetarian tacos.  355 calories per serving.  until we got our hands on it...

first, it was "is just the tofu enough protein?"  the meat eater suggested maybe not...  and we went to our protein standby and said - 'ok, lets add some black beans.  we love black beans!'  and then i thought for another minute or so and said 'ooh - i know what else - broiled tilapia!!!'  (have i mentioned my recent seafood/broiler obsession?  its real and its out of control...)  and then i looked at all of that and thought - 'this is missing something...  ooh - ooh - i know! Avocado!'  and that - that right there - turned this from a 355 calorie per serving meal into something WAY more caloric.  (this is why i have nightmares about long white dresses that dont fit...)


We've made it a few times since - though, thats actually an unfair statement, since we dont even use the tofu or the spinach anymore...  so maybe its safer to say we make fish tacos with corn a lot these days???  

either way, this recipe is kinda like the confetti quiche that i posted so long ago - inspiration for whatever your taco desires are - fish, tofu, bean or otherwise...

Veggie/Fish/Bean Tacos
significantly adapted by me from Real Simple

2 tilapia filets (~3/4 lb)

1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper

1 10-ounce package frozen corn (2 cups), thawed
1 14.5 oz can black beans, drained and rinsed

4 loosely packed cups baby spinach
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
1 avocado, diced
3/4 cup store-bought refrigerated salsa or jalapeƱo diced tomatoes


Preheat broiler

Lightly grease a broiler pan and lay tilapia filets down. Brush lightly with olive oil.
Broil ~ 6 – 8 minutes or until tilapia flakes when pierced with a fork.
When cooked through, remove from broiler and break into pieces.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn & beans and cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

Line tortillas with tilapia and the tofu mixture.
Top with goat cheese, avocado and salsa.

1 comment:

Jill said...

The original version sounded dull and bland. Your version is making my stomach growl and my mouth water! Yummy!

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