I love fish tacos… they always take my husband and I back to our vacation in Mexico this past winter. The recipe I tried tonight was delicious. Our favorite parts were the Pico de Gallo and the Southwestern Slaw. The fish was just a nice base for it! We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time.
Baja Fish Tacos
Recipe adapted from www.epicurious.com
2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)
Combine first 8 ingredients in a large freezer bag. Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.
Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.
Cut fish into large chunks. Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top.
Combine all ingredients well. It is ready to use immediately but can be stored for up to 2 days in the fridge.
Husband Rating: 7 out of 10