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Fish Tacos

tacos
I wanted to try something different other than the ordinary beef or chicken tacos, so my inspiration was to try fish tacos.  It was delicious!  You don't have to be a master chef to cook fish.  If it's prepared and ready to season and cook, you are good to go.
tomatoonionscalliongarlic
For this dish you will need the following ingredients:

Flour tortillas

For the Tomato Mix
4 cups of diced tomatoes (ripe yet firm)
  • 1 red onion, or your onion preference,chopped finely (about 3/4 cup)
  • 1-2 small garlic cloves, minced
  • Scallions/ green onion chopped
  • 1 or 2 lime juice (as per taste)
  • optional to add cilantro sprigs
  • Salt to taste

  • Garnish
  • 2 cups or so shredded lettuce
  • 2 cups of shredded cheese

Fish
  • 1 white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
  • 2 medium limes, halved
  • 1 medium garlic clove, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder (optional)
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Kosher salt
  • Freshly ground black pepper
NOTE: You have the option to bake your fish & use less oil!
picodegallo

Instructions:

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the tomato mix and warm the tortillas.

Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

Place the chopped tomatoes in a colander.  Now place the colander on top of a bowl and let it sit for 20 minutes.  Half way through, add the onions, garlic and scallions and give it a light toss. This is to let the flavors mingle.  After 20 minutes, shake the colander to drain off the excess tomato juice.  You will see the drained juice in the bowl below the colander. Discard it.  Take the same bowl, wipe it dry and toss the contents of the colander to the bowl.  Add salt & lime juice. Give it a toss and taste. You can add more lime juice if needed.

Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.

Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

To construct a taco, place shredded lettuce and shredded cheese in a warm tortilla, break up some of the cooked fish, place it over the lettuce and cheese, and top it with the tomato mix and any optional garnishes.
xo-
Enjoy!



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1 comment :

  1. I love fish tacos, and actually had one today for lent. yet I have never made them myself. I like using tilapia for tacos and might try another fish instead. Thank for sharing your recipe at Sunday's Best, and hope to see you again this Sunday!

    ReplyDelete

Thank you for adding your thoughts. I read all of your comments and I reply to all one way or another, mostly by email or on your blog. You brighten up my day & for that I thank you.

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