Thursday, November 1, 2012

Fish Tacos (2)

Back in the spring, I did a post on fish tacos that used salsa and grilled corn. Over the weekend, I wanted fish tacos again, but instead of salsa, I used the guacamole from yesterday's post and red cabbage and homemade tortillas from Tuesday's post.

Ingredients [serves 2 starving people or 4 normal people]:
2 tilapia fillets (or other firm white fish like cod or mahi mahi)
1/2 lime
1 tablespoon olive oil
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2 cloves minced garlic
lemon for anyone who likes lemon squeezed on their seafood
**the avocado and jalapeno are for the guacamole...
+ corn tortillas, red cabbage, red onion, cilantro, guacamole, and hot sauce
Start by marinating the fish in olive oil, the juice of half a lime, salt, pepper, cayenne pepper, and garlic. Let the fish marinate for about 1 hour in the refrigerator. Don't marinate it too long because the acidity of the lime juice will sort of cook the fish (which is what happens in ceviche).

Heat a large skillet and cook the fish for a few minutes on each side until the fillets are tender and flaky. Use two forks to break up the fish. It all depends on your preference but I like to barely fork it apart into giant flaky pieces.
Don't forget the veggies! I served my fish tacos with lots of red cabbage, red onion, cilantro, and a few slices of jalapenos for the spice-lovers.
And this is my favorite hot sauce to eat with Mexican food: Cholula brand. I like it because it's sort of thick (not as watery as Tabasco) and it's not overly vinegary so the spice shines through.
To assemble the tacos, first I spread a little guacamole on the tortilla, then lay on some lovely big pieces of fish, top with cabbage, cilantro, and onions, and then sprinkle with a bit of hot sauce.
 And then it's time to dig in and enjoy.
Here's the recipe page:

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