• April 3, 2018

Fish Tacos

Fish Tacos

Fish Tacos 974 1024 Cooking Aboard with Jill

I was in Los Angles a few years ago attending an engineering conference and was able to spend a day off in Santa Monica. I had some of the best fish tacos there I can remember at Sea Salt Grill. The tortillas were warm, there were different choices of fish and the toppings were fresh. The origin of fish tacos is in Baja California which is in the Mexican state south of California. This is such a simple thing to have for lunch or dinner. Since Dave prefers flour and I prefer corn tortillas, I serve both. I use the smaller tortillas that are traditionally for street tacos. As far as the fish is concerned … you can use any white, mild, saltwater fish (snapper, mahi mahi, grouper, flounder, halibut or cod). And I try to buy fish that is in season and fresh in the market.

 12 small flour or corn tortillas (or a combination of both)
 2 limes, quartered
 1 can refried beans
 1 cup guacamole, store bought or homemade
 4-6 radishes, sliced
 Bunch of cilantro, rough chop
 1 red onion, diced
 1 red pepper, diced
 1 jalapeño, De-seeded and chopped
 2 cloves garlic, minced
 1/2 green cabbage, thinly sliced and halved
 1 cup Greek yogurt, crème fraiche or sour cream
 1 cup your favorite salsa
 2-4 large pieces white fish (I used flounder and already breaded in the store)
1

2

Wrap the tortillas in foil and warm in a 350-degree F oven for 10 minutes and then reduce to 160 degrees F to keep warm. Place beans in microwave safe dish and cover. Microwave for 1 minute, stir and microwave another minute. In separate bowls, place the sliced radishes, chopped cilantro, limes, red onion, red pepper, green cabbage and Greek yogurt. Stir in the garlic and jalapeño in with the red onion. In a pan on the stove, drizzle a little oil over medium heat, and fry the fish until flaky and firm. Cut up the fish in bite size pieces and place on a warm plate. Remove tortillas from the oven. Place 2 tortillas on each plate and assemble the toppings starting with the fish first and finish up with salsa, Greek yogurt and cilantro. Serve with warmed up refried beans, guacamole and a wedge of lime. This makes 4 servings as a main meal.

Ingredients

 12 small flour or corn tortillas (or a combination of both)
 2 limes, quartered
 1 can refried beans
 1 cup guacamole, store bought or homemade
 4-6 radishes, sliced
 Bunch of cilantro, rough chop
 1 red onion, diced
 1 red pepper, diced
 1 jalapeño, De-seeded and chopped
 2 cloves garlic, minced
 1/2 green cabbage, thinly sliced and halved
 1 cup Greek yogurt, crème fraiche or sour cream
 1 cup your favorite salsa
 2-4 large pieces white fish (I used flounder and already breaded in the store)

Directions

1

2

Wrap the tortillas in foil and warm in a 350-degree F oven for 10 minutes and then reduce to 160 degrees F to keep warm. Place beans in microwave safe dish and cover. Microwave for 1 minute, stir and microwave another minute. In separate bowls, place the sliced radishes, chopped cilantro, limes, red onion, red pepper, green cabbage and Greek yogurt. Stir in the garlic and jalapeño in with the red onion. In a pan on the stove, drizzle a little oil over medium heat, and fry the fish until flaky and firm. Cut up the fish in bite size pieces and place on a warm plate. Remove tortillas from the oven. Place 2 tortillas on each plate and assemble the toppings starting with the fish first and finish up with salsa, Greek yogurt and cilantro. Serve with warmed up refried beans, guacamole and a wedge of lime. This makes 4 servings as a main meal.

Fish Tacos


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