Wednesday, June 4, 2014

Fish Tacos

For Chelsea.  Because no one better understands a pregnancy craving than a pregnant lady.

I love fish tacos.  Easy, healthy, inexpensive, and delicious, these are a huge hit in my kitchen.  This seems to feed 4 adults, so adjust as necessary.

You'll need:
1 lb fish.  I use thawed formerly frozen tilapia, but any fish will work.
2-3 cups of finely shredded cabbage
Diced tomatoes
Corn tortillas

For the sauce:
1 cup plain yogurt
1/3 cup mayo
1 tsp lime juice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp dried dill
1/2 tsp oregano
1 tsp minced capers

Lay fish fillets on a cookie sheet, sprinkle both sides with a few drop of lime juice, and a little cumin, chili powder, and salt.  Bake at 375 until done.  Tilapia only takes 12-15 minutes.  You can find recipes to batter and fry your fish, but I'm just as happy with the easy baked version, so that's what I do.  While the fish is baking, mix up the sauce and make the slaw.

To make the sauce, mix together sauce ingredients.  You can use more or less yogurt or mayo, and can always substitute sour cream if needed.  The capers aren't essential, but add a nice little undertone.  You can also add garlic, cayenne, or salt, depending on your preferences.

To make the slaw, mix about a third of the sauce with the shredded cabbage.  Add a few extra drops of lime juice, and a sprinkle of salt.

After the fish is done baking, use the warm oven to liven up the corn tortillas.  Grab as many as you think will be consumed (10 or so, maybe), and get them thoroughly wet.  Shake off excess water, and pop them in the oven (straight on the rack) for about 60 seconds.

Serve immediately.  I break up chunks of fish onto my tortillas, and then top with a hefty dollop of sauce, then the slaw, tomatoes, salsa and cilantro.  Pairs well with a Corona or margarita.  Enjoy!

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