Wednesday, July 24, 2013

Fish Tacos

Here is a basic Fish Tacos recipe that I Tastefully Simplized off a recipe website. This meal will take a little more time, than most of the ones I share. However, sometimes, you just need a little time in the Kitchen anyway ;)  It's really not that long, once you get the rhythm of it. Let me know how you like it!

INGREDIENTS
  • 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
  • 2 medium limes, halved
  • 1tsp Garlic Garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons vegetable oil, plus more for oiling the grill grates
  • Seasoned Salt
  • 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 6 to 8 soft (6-inch) corn tortillas
  • Sliced avocado, for garnish (optional)
  • Guacamole, for garnish (optional)
  • Salsa, for garnish (optional) - 1 TBSP Simply Salsa mixed with 14.5 oz Diced Tomatoes
  • Sour cream, for garnish (optional)
  • Hot sauce, for garnish (optional)
INSTRUCTIONS
  1. Place the fish in a baking dish and squeeze a lime half over it. Add the Garlic Garlic, cumin, chili powder, and 1 tablespoon of the oil. Sprinkle with Seasoned Salt and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, add a dash of Seasoned Salt, and toss to combine. Taste and add more Seasoned Salt if necessary; set aside.
  3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
  6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.