Saturday, March 12, 2011

Fish Tacos

I am and will forever be a California girl.  Not the Katy Perry version, but the version that I know; consisting of Rainbow sandals year round, "California Stops," spending the summers at the pool or beach, running the Dish, family Sunday BBQ's, April Showers, and avocados.  Along with all of that comes Fish Tacos.  I grew up eating them, they were at every taquerilla I knew in San Diego, and I learned how to make them fairly quickly from my mother.  I choose the healthier option of grilling or broiling them rather than deep frying, and sometimes (most every time) I add unconventional toppings, like my Black Bean and Corn Salsa.

The boy and I were having a quick dinner one night and decided to opt for Fish Tacos.  They're extremely quick and easy, I think the total time took me to make dinner was 20 minutes for everything.  You marinate the fish for a few minutes (don't marinate the fish longer than 30 minutes or the acid will start cooking the fish and you have ceviche, while it is a very tasty dish, it's not so much the point of this recipe), cook it up in grill pan or broiler, add some toppings and enjoy.  It is really that simple.

Fish Tacos:

4 fish fillets, use any white fish such as Mahi Mahi or Tilapia
shredded cabbage
chopped scallions
chopped cilantro
slices of avocado
corn tortillas
Lemon Chipotle Crema - recipe see below

1/2 cup champagne or white wine (I used prosecco because I had it in my fridge)
juice of 1-2 lemons, I like Meyer Lemons
2 garlic cloves, minced
1/2 jalapeno or Serrano Chile, chopped AND/OR red pepper flakes
few cilantro leaves
chopped scallions
1 tsp. chili powder
1 tbsp. garlic powder
1 tsp. salt
1 tsp. pepper

Let everything marinate in a shallow dish for 10-15 minutes while you chop the toppings you want on the tacos and make the Lemon Crema.

Lemon Crema:
2 tbsp light mayonnaise
juice of 1/2 a lemon
pinch of salt
pinch of black pepper
few dashes of garlic powder
1/4 tsp chipotle sauce or paste (optional)

Mix everything in a small bowl and set aside to drizzle on top of the tacos.

Heat a grill pan to high heat, spray with non stick cooking spray.  Sear the fish fillets 2-3 minutes on each side, depending on the thickness of the fish.  Take off the heat when the fish flakes with a fork.

Look at that flakey fish with those grill marks

Assemble your tacos:  Corn tortilla, top with fish, add avocado, cabbage, salsa, scallions, drizzle with the crema, garnish with chopped cilantro.  You're done!  Dinner in 20 minutes at the most.

1 comment:

  1. Hey Girl! Those fish tacos sound delicious! FYI - I've nominated you for the stylish blogger award! Hope you feel inclined to pass it forward... xoxo