favorite recipe of the week: fish tacos

I can’t remember where we first enjoyed fish tacos, but since we were introduced, we’ve been “hooked”. Not like your typical American beef and cheese taco at all, these are fresh tasting – bursting with bright and tangy flavors. I like to fry my corn tortillas in a little coconut oil to make taco shells too…but that’s just me. 🙂

My fish taco recipe is a hybrid of a couple I found on allrecipes.com and merged into my favorite way of preparing them. I usually serve it with mexican rice or corn, depending on how much time I have in the kitchen before dinner. The other thing I love about them is they are super fast to whip up since the fish cooks so quickly. The deep-fried taco shells take more time of course, but you can always sub flour tortillas instead.

Fish Tacos ala’ Johanna

Serves 2

1 lb. of cod or other white fish

Marinade:

¼ cup tequila

¼ cup water

½ cup fresh lime juice

1 tablespoon salt

2 tablespoons sugar (turbinado works well)

1 tablespoon chili powder

Marinate fish while preparing the rest of the meal.

White Sauce:

½ cup mayonnaise

½ cup sour cream

1 tablespoon sugar

½ teaspoon kosher salt

½ teaspoon dill

½ teaspoon oregano

1 teaspoon chili powder

½ teaspoon cumin

2 tablespoons lime juice or apple cider vinegar

Accompaniments:

½ head cabbage, shredded

1 carrot shredded

Bunch of cilantro, chopped

Green onions, chopped

Lime wedges

Corn or flour tortillas

Fry or grill fish. You can batter it if you wish, but I never do. Fry corn tortillas into taco shells if desired. Top fish in taco shells with cabbage and carrots, cilantro, green onions and white sauce, squeeze limes on top. Additional accompaniments: queso fresco and tomatoes.

Yum!

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