Friday, June 28, 2013

Fish Tacos

Fish Tacos are my ultimate summer comfort food.  Seriously, is there anything better after a day of playing in the water and baking in the sun? My fish tacos are made with tilapia (our region's standard white fish), but any white fish will work.  I also like use a ton of avocado, and limit the corn tortillas, so I eat mine open faced with a knife and fork.  However, the recipe is easily adaptable to your personal tastes, so increase or decrease the jalapenos if you need to, load up on corn tortillas if that's what you like, and use your favorite taco toppings. Definitely don't skip the jalapeno tartar sauce though--it's the best part!

Fish Tacos 
with a Jalapeno Tartar Sauce
Serves 4


For the Fish:
1 lb White Fish (Tilapia, Cod, etc.)
1 Lime, juiced
1 Tbsp Coconut Oil (or oil of choice)
1 Tbsp Chili Powder
1/2 tsp Cumin Powder
1/4 Cup Cilantro Leaves, chopped
Salt & Pepper, to taste

For the Tartar Sauce:
1/4 Cup Light Mayonnaise
1/4 Cup Light Sour Cream
1/2 Lime, juiced
1 Tbsp Diced Jalapeno (more if you like it spicy, less if you don't)
1/2 Cup Diced Tomato
Sprinkle of Garlic and Onion Powder

For the Assembly:
4-8 Corn Tortillas, warmed
2 Avocado, diced
Shredded Cabbage
Optional Garnishes: diced tomatoes, chopped cilantro, lime wedges


1. In a large Ziploc bag add in the fish, coconut oil, lime juice, chili powder, cumin powder, and cilantro. Close the bag and gently massage the bag, so that the spices spread evenly over the fish.  Refrigerate for 15-30 minutes.

2. Meanwhile, puree the mayonnaise, sour cream, lime juice, jalapeno, tomatoes, and onion and garlic powder in a blender or food processor (or use an immersion blender) until smooth.  Chill in the fridge for 15 minutes or more if you have the time.

3. Heat a medium skillet over medium-high heat.  Pour contents of the Ziploc bag into the pan.  Cook the fish for 3-4 minutes a side (timing depends on thickness of fish), or until completely cooked through. Take off the heat, and let rest for a few minutes, before breaking into bite sized pieces with your spatula. Salt & pepper.

4. On a plate, layer a corn tortilla (or two) with the fish, diced avocado, shredded cabbage, and then drizzle with the tartar sauce.  Garnish with cilantro leaves, extra lime juice, or diced tomatoes if you desire.

Serving Size: 1 Corn Tortilla with 4 oz fish, 1/2 Avocado, 2 Tbsp Tartar Sauce, Cabbage
Calories: 387
Fat: 23
Carbs: 10
Protein: 25

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