Fish Tacos

Fish tacos are one of my absolute addictions, whenever I go to a Mexican restaurant, I typically order fish tacos. When I visit California I always make a pit stop to Del Taco and order their fish tacos.

In Cancun, sitting by the water and having fresh fish tacos was also unreal. I wanted to finally attempt to make them at home, and it was much simpler than I could ever dream. This means I will be making my own fish tacos at home more often. The fresh pico, homemade crema and marinating the fish and advance makes all the difference.

Adapted from AllRecipes and Goop

Serves: 2

Marinade

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey or agave
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper
  • 1 pound tilapia, mahi mahi or perch fillets, cut into chunks
Marinade ingredients
Oil, vinegar, cumin, lime, honey, chili, ground pepper
Perch fillets marinating

Dressing

  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce
  • 1/8 cup cilantro
  • 1/8 cup scallions or onion
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste

Cilantro and scallion cream Fresh pico

Vigo rice and beansOil and water
Cooked rice as a side or taco filling

Toppings

  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 2 cloves of garlic
  • 1 bunch cilantro, chopped
  • 1 small bunch spinach or romaine
  • 2 limes, cut in wedges
  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, pepper in a dish until blended. Place the tilapia in the shallow dish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Fresh pico de gallo, diced tomatoes,  season with salt, fresh cilantro, lime and diced onion or scallion.
  4. The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes.
  5. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  6. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges
Perch fish taco with toasted corn tortilla, rice and beans, pico, cilantro and scallion cream and salsa verde.

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