- 8-12 corn tortillas (6-inches each), cut in thirds
- All-natural vegetable or olive oil cooking spray
- 2 fillets sustainable, firm white fish
- Old Bay seafood seasoning
- Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping
Pre-heat the oven to 400°F. Lightly spray the tortillas with cooking spray. Bake until crisp and light golden.
Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook the fish for 8-10 minutes until opaque. Flake into bite-size pieces.
Dress the tortillas with lettuce topped with warm fish and dot with pesto; top with diced tomatoes.
For the Mexican Pesto (makes 1 1/2 cups):
In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.