It seems fish tacos are quite a popular dish. I see them all over the blogosphere and on lots of restaurant menus, but for a long time they just sounded kind of gross to me. I think part of it was my childhood fear of seafood rearing its head – growing up in Indiana and being served lots of things that should definitely not be called seafood, I think the fear was justified. Now that I know where to get fresh, good quality seafood, I keep experimenting with things and do my best to keep an open mind. Well let me just say this dinner wowed us both. Actually, it wowed us all – Andrew included. He ate more than one plate of deconstructed taco!
And, this is another one of those dinners that is a triple threat – it is quick, easy, and healthy! I came home from a long, rough work day and despite my exhaustion and less than stellar mood, these came together in no time. In fact, they completely turned my mood around (well, the margarita probably played a part in that as well.) You marinate the fish briefly and while it is doing its thing, you can prep all the toppings and the sauce. I used halibut for these because it is my favorite type of white fish but you could also use tilapia or cod (or some other variety of white fish I am less familiar with). Try these soon for a healthy, colorful delicious meal.
White Fish Tacos
For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
(Or whatever sounds good to you!)
6-inch flour tortillas
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.
Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.
Source: adapted from The Way the Cookie Crumbles