I love fish tacos and get them often when we go out for Mexican food. The people of Ensenada, Baja Mexico say their port town is the birth place of the fish taco recipe of today. Fish Tacos were popularized in the United States by Ralph Rubio, who first tasted them in Baja, Mexico. As it is told, Ralph Rubio acquired a recipe from a local fish taco vendor and then he opened up a restaurant in San Diego in 1983 called Rubio's - Home of the Fish Taco.
There are many different ways to fix fish tacos, often they are beer battered and fried. Traditional fish tacos are served with a white sauce that is usually made up of sour cream and lime. I was looking for a very healthy and flavorful version of the fish taco and although I can't remember where I found it, I feel like this fits the bill. This recipe uses Talapia, a mild white fish, which is then sauteed. I have also grilled the fish using my non-stick fish grate on the grill. It's been great either way! Ole!
Fish Tacos
There are many different ways to fix fish tacos, often they are beer battered and fried. Traditional fish tacos are served with a white sauce that is usually made up of sour cream and lime. I was looking for a very healthy and flavorful version of the fish taco and although I can't remember where I found it, I feel like this fits the bill. This recipe uses Talapia, a mild white fish, which is then sauteed. I have also grilled the fish using my non-stick fish grate on the grill. It's been great either way! Ole!
Fish Tacos
Ingredients
2 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus 1 tablespoon for oiling pan
¼ cup minced cilantro
¼ teaspoon cumin
2 garlic cloves, minced
½ – 3/4 pound tilapia
2 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus 1 tablespoon for oiling pan
¼ cup minced cilantro
¼ teaspoon cumin
2 garlic cloves, minced
½ – 3/4 pound tilapia
salt
4 ounces (¼ – ½ head) cabbage, finely shredded
½ small red onion, thinly sliced
6-8 small flour tortillas
White sauce (recipe follows)
4 ounces (¼ – ½ head) cabbage, finely shredded
½ small red onion, thinly sliced
6-8 small flour tortillas
White sauce (recipe follows)
White sauce:
1½ tablespoon minced cilantro
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice
Directions
1. Mix lime juice, 2 tablespoons olive oil, cilantro, garlic, and cumin in pie plate. Add fish and turn to coat. Let marinate 15-30 minutes.
2. Drizzle remaining olive oil in nonstick skillet over medium-high heat until shimmering. Add marinated fish and cook, without moving, for 3 minutes. Flip fish and cook on second side for 2 minutes, or until fish flakes with a fork. Remove fish from pan to plate, season with salt, and let set for 2-3 minutes. Cut into approximately bite-size pieces.
3. To build each taco, spread liberal amount of white sauce on tortilla, then add fish, cabbage, red onion, and whatever garnishes you desire. Serve.
No comments:
Post a Comment