I save money by cleaning out the fridge before shopping (funny how those kids can open six packages of shredded cheese and never finish one? Or the hubs starts three onions, leaves half behind and never can find them!) So once a week I go through, purge the refrigerator of flotsam and jetsam and make a meal of the leftovers. Today's leftover use-up recipe is fish tacos. I make them as taco casserole because it saves dishes and messy clean up. You can make regular tacos as casserole too. It's great way to repurpose ground turkey, chicken or beef.
Leftover Use-up: One-Pot Fish Taco Casserole Recipe
We love fish tacos [;id and are eating more seafood as a way to live healthier. My husband and I are following the Mediterranean Diet, which emphasizes seafood and fresh produce. During Lent, fish and veggies are all we eat. I keep lots of fresh vegetables on hand; to keep them from spoiling, I tweak recipes to add in veggies.
Most of the fish tacos recipes I've found have multiple steps and use lots of dishes: I feed six to nine people at a time, so I need one-pot, step-saver recipes. Since I'm cleaning the refrigerator and using up foods as I go, I write my recipes so that they are adaptable. Don't have something on hand? Don't make a special trip to the store. That wastes time and gas money. Improvise (I'll give you tips and substitutions) or omit it. I've also included tips for dieters on watching sodium and cholesterol.
Fish taco casserole recipe
* Place frozen, fresh or leftover cooked fish in a 9x13 baking dish. Tilapia, pollock, swai, whitefish, cod, catfish or salmon work best; Walmart has been selling large bags of frozen fish fillets reasonably priced. I used the whole 4-pound bag of frozen tilapia fillets, plus any individual pieces "swimming" around in the freezer. You don't have to use this much fish, but know that it does cook down. There is no need to thaw frozen fish ahead of time.
* "Baste" with leftover mayonnaise (any variety). Use a rubber spatula to spread evenly (about two teaspoons per fillet). For diet food swaps, use low-fat varieties or substitute with olive oil.
* Drizzle with fresh squeezed lime or lemon or use lime or lemon juice (lime tastes the best). Use about 1/2 teaspoon per fish fillet. Lime juice makes a great salt substitute and works great for hypertensive diners following the DASH diet or other low-sodium diet.
* Season with ground cumin, thyme, smoked paprika, minced or onion powder, black pepper, minced or garlic powder and celery salt. Add hot pepper if desired. Add fresh or dried cilantro (a great way to use fresh or bottled herbs).
* Use up leftover shredded or sliced cheese by sprinkling over the top. Got a few hunks of cheese laying around? Slice and layer over fish. The tastiest kind is pepper jack. Omit cheese if you are serving diners on a low-sodium or low- cholesterol diet, though. Use less on one portion for these working on weight loss.
* Crush leftover fresh or stale tortilla chips. You can also use leftover corn tortilla shells (no need to fry them as they will get nice and tender while baking). You can substitute leftover corn too.
* Pour leftover salsa or pico de gallo over casserole. You can also use up fresh or canned tomatoes chili peppers, green peppers and onions instead of salsa. If you like your tacos with a kick, add fresh or canned jalapenos. Mix and match to use up all leftovers (omit salsa for low-sodium diners).
* Bake for about 30 minutes at 400 degrees until fish is tender and flaky.
* Garnish with loads of fresh cilantro, shredded carrots, chopped onions and tomatoes and bell peppers, leftover shredded cabbage or broccoli slaw mix.
*Serve alone or with jasmine rice. Or fill taco shells.
Caution: this dish is so fragrant and delicious that even avowed fish haters will demand seconds.
