Fish tacos are easy to make and healthy to eat! We prefer to grill or bake our fish as opposed to frying it, as we feel that we can taste the fish’s natural flavor a little easier.
* Makes four servings (each serving being about two tacos)
Ingredients:
1 pound flaky white fish, Tilapia, Cod, Mahi-Mahi, Swordfish, or Halibut
1/4 cup Canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, seeds removed, coarsely chopped
1/4 cup chopped fresh cilantro
8 corn tortillas
Lime wedges, for garnish
Baja Sauce (recipe follows), for topping
Shredded cabbage, green onions, and chopped cilantro for taco toppings
Directions:
1. Whisk together oil, lime juice, chili powder, jalapeno, and cilantro. Pour into a resealable plastic bag and add the fish; marinate for 30 minutes in the refrigerator.
2. Before lighting the grill, brush rack with olive oil (to prevent fish from sticking), then heat to medium-high.
*Alternatively, you could bake the fish at 350F until it becomes opaque (about 10-20 minutes, depending on the crust you want to have on the fish).
3. Place the fish on the grill for about 4 minutes, then flip and grill for about another 2 minutes, or until cooked.
4. Remove fish from the grill and allow to rest for 5 minutes or so.
*Allowing meat and fish to rest after cooking will cause the juices to be absorbed back into it and ultimately make your meal more moist.
6. Flake fish with a fork (similar to shredding chicken). Top each tortilla with some fish, shredded cabbage, cilantro, green onion, a drizzle of Baja Sauce, and a squeeze of lime. Enjoy!
Baja Sauce
Ingredients:
1 cup regular mayonnaise
1/2 cup light sour cream
1 jalapeno, seeds removed, minced
1/2 white onion, minced
1 clove garlic, minced
3 tablespoons freshly squeeze lime juice, plus 1/2 teaspoon zest
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon ground cumin
2 tablespoons cilantro, chopped
1 1/2 teaspoon hot sauce (your choice of hot sauce; we love Cholula)
Directions: Combine ingredients in a bowl. Chill in the refrigerator for at least 1-2 hours before serving to allow the flavors to come together.
