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
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)
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)
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
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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*
- 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!