Fish Tacos

14 Apr

I have read many anecdotes, here and there, about little taco stands in the south. They sound amazing! fresh fish tacos, hot off the press, from a little tin can on the side of the road, smothered in fresh ingredients, topped with some cilantro….my mouth is watering.

Needless to say, this is not part fo my reality. I am getting ridiculously excited over here these days about weather that doesn’t involve winter boots…..can you spot the difference?

I first started making fish tacos about a year ago. It’s evolved over time. They have now become a bi-weekly meal around here. “Fish taco night” as I affectionately, and might I add quite originally, call it is a favourite!

All winter long we have enjoyed these delicious tastes of the south.

Welcome to fish taco night!

Fish Tacos

makes 10 tacos

Ingredients:

10 small whole wheat flour tortillas

1/2 a head of purple cabbage, quartered, cored and finely sliced

4 filets of tilapia (if they are larger, just use 3)

1 tbsp chili powder

1 tbsp chipotle pepper powder

1 avocado, diced

2 tomatoes, diced

2 limes

1 cup of plain yogurt (you can also use sour cream, I use yogurt b/c this is a weeknight meal around here and I like to keep it healthy)

a handful of cilantro chopped (optional)

In a bowl mix the yogurt (or sour cream), the zest of one lime and the juice of one lime. Set aside.

Mix together the chili powder and  chipotle pepper powder in a small bowl. (If you don’t like spicy don’t use chipotle pepper, just stick to chili powder). Sprinkle generously on both sides of the fish.

Heat 2 pans  to medium high heat (one for the cabbage and one for the fish). Put a splash of grapeseed oil in each pan (or any other cooking oil). Saute the cabbage for 5 minutes, then add the juice of 1/2 a lime. Saute for another minute. In the other pan put in the fish fillets and cook for a couple of minutes per side until cooked through.

Transfer the fish to a bowl and flake with a fork.

Take your tortillas, wrap them in a damp paper towel and microwave them for 30 seconds. This warms them up and makes them more pliable.

Serve! Top your tortillas with the lime yogurt, fish, tomatoes, avocado and then garnish with cilantro (if you like it! I find a lot of people don’t).

Ya, I thought you’d like them. Nothing like a little southern comfort that doesn’t hurt your waist line!

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One Response to “Fish Tacos”

  1. Cindy April 18, 2011 at 5:34 pm #

    I’ve always loved fish tacos while in Mexico, but never would have thought of making them. This recipe was great, Thanks Katie!!

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