Fish enchiladas are a delicious and healthy dinner option that are easy to make and packed with protein. This recipe is a great way to use up any leftover fish and turn it into a Mexican-inspired dish that the whole family will love. The combination of flaky white fish, tangy tomato sauce, and melted cheese is simply irresistible.
Ingredients
- 4 pieces of white fish fillet (about 500g)
- 12 corn tortillas
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tbsp of chili powder
- 1 tsp of cumin powder
- 1/2 tsp of paprika
- 1/4 tsp of cayenne pepper
- 1/2 cup of grated cheddar cheese
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the fish fillets with salt and pepper. Place them on a baking sheet and bake for 15-20 minutes or until cooked through. Let cool and shred the fish with a fork.
- In a large skillet, sauté the onion and garlic until soft, about 5 minutes. Add the diced tomatoes, chili powder, cumin, paprika, cayenne pepper, and salt to taste. Cook for 10 minutes or until the sauce has thickened.
- Add the shredded fish to the tomato sauce and mix well.
- Warm the tortillas in the microwave or on a skillet until pliable. Spoon about 1/4 cup of the fish mixture onto each tortilla and roll tightly. Place the enchiladas seam side down in a baking dish. Repeat until all the tortillas and fish mixture are used up.
- Pour any remaining tomato sauce over the enchiladas and sprinkle with the grated cheese.
- Bake for 10-15 minutes or until the cheese is melted and bubbly. Serve hot with sour cream, chopped cilantro, and lime wedges on the side.
Vegetarian/Vegan Variation
To make this recipe vegetarian/vegan, you can replace the fish with tofu or tempeh. Simply drain the tofu or tempeh and dice it into small pieces. Sauté it with the onion and garlic until browned and crispy. Follow the rest of the recipe as written, but omit the cheese and sour cream. Instead, top the enchiladas with avocado slices and a dollop of vegan sour cream.
Gluten-Free Variation
This recipe is already gluten-free, but make sure to check the labels of all the ingredients you use to ensure they are also gluten-free. Some brands of corn tortillas may contain wheat flour as a filler, so be sure to read the ingredients list carefully.
Low-Carb Variation
To make this recipe low-carb, you can use low-carb tortillas made from almond flour or coconut flour. These tortillas are usually higher in protein and lower in carbs than traditional corn tortillas. You can also reduce the amount of tortillas used and increase the amount of fish to make the enchiladas more protein-packed.
Final thoughts
Fish enchiladas are a great way to enjoy the flavors of Mexican cuisine while also getting a healthy dose of protein and nutrients. This recipe is easy to make and can be customized to fit any dietary needs or preferences. Whether you’re a meat eater, vegetarian, gluten-free, or low-carb, you can enjoy this delicious and nutritious meal. So why not give it a try tonight?
FAQ
What kind of fish should I use for Fish Enchiladas?
Any white fish such as cod, halibut, or tilapia would work well for this recipe.
Can I use canned enchilada sauce?
Yes, you can use canned enchilada sauce if you don’t have time to make it from scratch. However, homemade enchilada sauce will give the dish a fresher and richer flavor.
Can I make Fish Enchiladas ahead of time?
Yes, you can make Fish Enchiladas ahead of time and store them in the refrigerator for up to two days. Just make sure to cover them well with plastic wrap or aluminum foil to prevent them from drying out.
Can I freeze Fish Enchiladas?
Yes, you can freeze Fish Enchiladas for up to three months. Just wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas instead of corn tortillas if you prefer. However, corn tortillas are more traditional for enchiladas and will give the dish a more authentic flavor.
Can I use other vegetables instead of bell peppers?
Yes, you can use other vegetables such as zucchini, mushrooms, or onions instead of bell peppers. Just make sure to chop them into small pieces so they cook evenly.
Can I use non-dairy cheese for Fish Enchiladas?
Yes, you can use non-dairy cheese if you are lactose intolerant or vegan. However, non-dairy cheese may not melt as well as regular cheese and may have a different texture and flavor.
Can I add beans to Fish Enchiladas?
Yes, you can add beans such as black beans or pinto beans to Fish Enchiladas for added protein and fiber. Just make sure to rinse and drain the beans before adding them to the dish.
Can I use Greek yogurt instead of sour cream?
Yes, you can use Greek yogurt instead of sour cream if you prefer. Greek yogurt has a similar texture and tangy flavor to sour cream and is a healthier alternative.
Can I use leftover Fish Enchiladas for meal prep?
Yes, you can use leftover Fish Enchiladas for meal prep. Just store them in airtight containers in the refrigerator for up to four days and reheat them in the microwave or oven before eating.
