February 2010

I don’t know if there is a stuffing maximum for fish tacos, maybe these are more like open-faced tacos rather than neatly folded tacos. In any sense they are nice and spicy and very yummy. Filled with fish, beans and a spicy sour cream sauce that is super easy to make and sets it apart from those other tacos.

Back in college, there was a seasoning packet we carried in our organic food market (yep, worked in an organic food market/supplement store and ate lived on totinos and hot pockets go figure) for fish tacos. I used to exclaim loudly “ugh fish tacos, who would eat such a thing, it sounds DISGUSTING!” It didn’t help that several guy friends touted “fish taco” it in their vocab as something entirely not appetizing.

Needless to say, here I am making fish tacos and they are wonderful! Not only light and rich in omega-3, but I find that fish is so much more conducive to and complimentary to marinades, especially citrus flavors. I don’t know if you’re like us but we’re eating tons of fruit lately and craving spring. This recipe would be amazing with an outdoor grill and some beers.

INGREDIENTS (6 servings):

Marinade:

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks

Dressing:

• 1 (8 ounce) container light sour cream
• 2 tablespoons fresh lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste

Toppings/other:

• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced or 1 cup salsa
• 1/2 cup lettuce
• 1 cup black beans
• 2 tablespoons olive oil (for frying tortillas)
• 1/2 cup mozzarella cheese

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 in a bowl until blended. Place the tilapia 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 with lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

3. To fry tortillas: heat 2 tablespoons olive oil in a pan and fry tortillas until golden (about 2-3 minutes over medium-high heat).

4. After finishing the tortillas, place fish in the pan and cook until easily flaked with a fork, turning twice (about 9 minutes).

5. To assemble tacos: place fish pieces in the center of tortillas with desired amounts of tomatoes/salsa, black beans, and lettuce; drizzle with dressing. To serve, roll tortilla around fillings, and garnish with cheese if desired.

This is another one of those recipes that you can make as simple or as complicated as you want. You can substitute fried tortillas for floured tortillas, more/less veggies, different meat, no meat. It’s a cornucopia (go GRE words!) of options and that makes it all the more fun!

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