Friday, August 29, 2008

Fish Tacos....

Fish Tacos
From For the Love of Cooking

Fish Marinade:
2-3 fillets of halibut, cod or tilapia
Zest of one lime
1 tbsp fresh cilantro, chopped
1 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.

Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.

Cilantro and Lime Cole Slaw Salad:

2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
1/2 - 1 lime, juiced
1 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Sour Cream Sauce:

1/2 cup sour cream
1-2 tsp of your favorite hot sauce
Stir until combined thoroughly.

Other Ingredients:

Corn or Flour tortillas
Cotija cheese, grated
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole & sour cream sauce. Enjoy.

***I made these tonight and love them. It seems that most fish taco recipes have fried fish, these were nice and light because they weren't fried. The only thing I would change next time is to only use 1/2 of a lime juiced for the coleslaw, I used a whole one this time and it was too much.