Fish Tacos

There are so many varieties of fish tacos. I've had them fried, grilled, and pan fried. Served with a creamy dressing, or vinegar dressing. Dressed with cabbage or simply pico de gallo. I personally like them seared on the stove and finished in the oven. Reason being is that I prefer my tacos to be non greasy, I also like them with pineapple salsa and diced avocado. The sky's the limit here.

Ingredients:

• 1 pound of a mild white fish such as cod, tilapia, mahi mahi or flounder
• package of fresh corn tortillas (usually there is 12 in a pack)
• 1/2 tsp of cumin
• 1/2 tsp of cayenne pepper
• 1/2 tsp of chili powder
• 1 tsp sugar
• 2-3 cloves of garlic minced
• pepper to taste
• pinch of kosher salt
• zest of one lime 
• juice of half a lime
• 1 tbs. of olive oil

1. preheat the oven to 375

1. mix all ingredients except for the fish and tortillas in a bowl and make a loose paste

1. spread the mixture over the fish and allow to marinate for at least 30 mins

1. heat a pan to med. add a tsp of olive oil and add the fillets.
2. once you are able to lift the fish without it sticking to the pan, flip and transfer to the oven and cook until done 7-10 mins
3. as fish is finishing in the oven warm tortillas in a dry pan over med heat and place in a towel to keep warm.
4. when fish is finished flake into large chunks and serve with your favorite additions.

 

Here I have served with pineapple salsa, avocado and lime juice. 

Provecho!