Homemade Fish Tacos

April 2, 2013 at 6:58 pm 1 comment

Nothing screams springtime like fresh ingredients and brightly colored veggies. As soon as the first warm day hits, I am craving salads, slaws, and anything on a grill. These fish tacos fit the bill perfectly! My boyfriend and I recently returned from an amazing Florida vacation, where we visited my grandparents and extended family, explored Ybor City in Tampa, and replenished our Vitamin D levels on the beach.

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All of the sun kicked my veggie cravings into overdrive, and so I jumped at the opportunity to make a fun lunch for my grandparents!

Fish tacos, yum.

Fish tacos seem to have become rather trendy these days, and come in several varieties. My requirements for a good fish taco are as follows: good grilled fish, not the fried stuff. Traditional corn tortillas, not flour. Avocado, in some form. Lots of cilantro. And a good, tangy, fresh cole slaw. Hold the mayo.

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Simple, right? Still, many places don’t hold a candle to this homemade version. This recipe was inspired from bits and pieces of many that I have read, taking my favorite parts from all. Feel free to do the same with mine, or try out my version to let me know what you think!

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Fish Tacos

serves 4-6

16 corn tortillas

for fish:

1 lb white fish fillets (use what is local to your region – I have used Cod in NE and tilapia in FL both with great results)

spices: paprika, chili powder, cayenne, garlic powder, salt, pepper

for slaw:

1 small head purple cabbage, finely sliced (you can also use green, but the color makes these fun)

1 bunch scallion, whites discarded

3 cloves garlic

3 tbsp lime juice (I used from a bottle, but fresh is always fun!)

3 tbsp cilantro, finely minced

1 jalapeno, finely minced (use 2 if you like more heat)

for avocado cream:

1 avocado

1/2 cup greek yogurt

1 tbsp minced cilantro

Assemble slaw first. Slice cabbage and scallions finely, then mince garlic and jalapenos. Combine with lime juice and minced cilantro. Add a pinch of salt if desired. Combine and refrigerate while preparing other components to allow flavors to combine.

Next, combine avocado, greek yogurt, and remaining cilantro in a food processor. Combine until very smooth. Cover in a small bowl and refrigerate.

Wrap corn tortillas in foil and place in oven to warm while cooking fish. Alternatively, place tortillas individually on a warm griddle after cooking fish for a crispier taco.

To prepare fish, begin by washing filets and patting dry. Season both sides with aforementioned spices according to taste. (More cayenne for the spice lovers, more paprika and chili powder for a deeper and sweeter flavor.) Salt and pepper to taste. Heat 1 tbsp olive oil in a large skillet with a cover. Add fish filets but do not crowd the pan. Cover and cook for 3-4 minutes. Flip, then cook for an additional 3 minutes, or until fish is flaky and cooked through.

To assemble tacos, take warmed corn tortilla and spoon avocado cream across the bottom. Top with slaw and a small piece of fish. Fold in half and enjoy immediately!

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1 Comment Add your own

  • 1. Fusion Food | homemadeadventure  |  April 27, 2013 at 8:09 am

    […] are tacos. Really fun and interesting looking tacos. Like these and these and these. I even made my own! I would venture a guess that tacos are one of the trendy foods this season, and I am loving it! […]

    Reply

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