Fish Tacos

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Just in time for your Cinco de Mayo fiesta!

In the past couple of years I have learned to love fish tacos. Originally they never sounded appealing to me (not sure why since I love fish and I love tacos), but when I decided to be adventurous and try them I realized how delicious they are. Now I try them everywhere! I also have discovered how incredibly easy they are to make at home. Opting to grill or bake the fish in the oven (instead of frying) makes it a bit on the healthier side...not to mention much easier cause who really wants to clean up the mess from frying. However, it does require a little prep beforehand because you will want to marinate the fish for a few hours. 

Ingredients: For ~six servings

Marinade: 

1/4 cup extra virgin olive oil

2 tbsp distilled white vinegar

2 tbsp fresh lime juice

2 tsp lime zest (make sure those limes are organic!)

1 1/2 tsp honey

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder (I used Ancho chili powder)

1 tsp seafood seasoning (we have a Mediterranean Seafood Rub that I used) 

12 tsp ground black pepper

1 tsp hot pepper sauce *optional (I left out because I’m not always a fan of spicy food, but I’m sure it’d be a great addition)

1 pound Haddock fillets, cut into chunks (Tilapia, Mahi-mahi or another white fish of your choice will work)

Dressing: 

1 (8 oz) container sour cream (I used Nancy’s sour cream, but the original recipe called for light sour cream)

2 tbsp fresh lime juice

2 tsp lime zest 

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp seafood seasoning

salt & pepper to taste

1/2 cup adobo sauce from chipotle peppers*optional (I left this out because I didn’t have it, but it would add a nice smokey chipotle flavor and also a bit of a kick)

Toppings: 

1 (10 oz) package tortillas (corn or wheat...whichever you prefer!) 

3 ripe tomatoes, seeded and diced *Fresh salsa is also a good alternative

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

2 limes, cut in wedges

Directions: 

  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce (if using) in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce (if using) in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat oven to 350 degrees F (175 degrees C). 
  4. Remove fish from marinade, drain off any excess marinade and discard. Bake fish on a rimmed cookie sheet in preheated oven until it easily flakes with a fork, 9 to 11 minutes. *Fish can also be grilled if you prefer*
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Serve tacos with some Mexican rice & beans for a delicious meal!