March 27, 2010

Fish tacos

Before maybe two years ago, I would have never thought of eating a fish taco. I thought it sounded weird and gross. But then they started showing up everywhere. The more I saw them on TV and read about them on food blogs and magazines, the more I wanted to eat them. I've made these many times now and I like them a lot. I never make them quite exactly the same in terms of the toppings and the fish I use. But, this recipe covers the pretty standard way I like to make my fish tacos and my favorite sauce for topping them. If you've never tried them, I'd encourage you to give them a try! This recipe serves two to three (makes four to five tacos).

Fish tacos
about 12-14 oz. of a firm white fish (I used mahi mahi, but have used others like tilapia)
1/4 teaspoon lime zest
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon garlic powder
sea salt and fresh cracked black pepper to taste

Pre-heat oven to 350 degrees. Spray a baking pan with non-stick cooking spray or some olive oil. Mix the zest and all of the spices in a small bowl. Rub the mixture on your fish. Place the fish in the baking pan and bake until it turns white and flaky (about 30 minutes).

While the fish is baking, you can make the sauce and prepare the toppings.

For the sauce:
3/4 cup of either low fat sour cream or non-fat plain Greek yogurt (or a combination)
1/2 teaspoon lime zest
handful of cilantro stems and leaves
1-2 (depending on how hot you want it) chipotle in adobo sauce peppers and a teaspoon of the sauce
dash of salt

Place all of the above ingredients in a food processor. Pulse until smooth. Put the sauce in a bowl and refrigerate until serving time.

I always top my fish tacos with thinly sliced red cabbage, diced avocado, and cilantro (along with serving with lime wedges for squeezing some fresh lime juice on top of my fish). This time I also used some thinly sliced scallions and diced mango. I really liked this combination. The spicy sauce along with the sour lime juice, creamy avocado, sweet mango, and crispy cabbage really provides a lot of texture and hits all of your taste buds (and the colors are lovely, too).

When the fish is finished, flake it apart with a fork. Serve on soft tortilla shells. Top with any or all of the above toppings (or choose some of your own) and the sauce.

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