#83 – Try a completely new recipe once a week (6 weeks).
New recipes, week 6…fish tacos.
Fish tacos are one of those things that sound kinda funny if you grew up in the midwest, but trust the people from southern California, they can be really delicious.
I will post the fish part of this recipe, but I did tweak it a bit. For garnishes and sides, just be creative.
I used cod as the fish, because that is what looked the best at the store. I used olive oil instead of canola oil and cayenne pepper instead of ancho chili powder, because those were the things that I had already in the kitchen. And I didn’t use a grill, but just cooked the fish in a hot pan on the stove.
As I was making the marinade, I started to worry that the fish was going to taste like the fires of hell, with ALL the spice involved. Don’t worry, most of the marinade comes off before you cook the fish and you end up with a flavorful, but not overwhelming spicy fish.
I served the fish on corn tortillas, with salsa as the topping and homemade guacamole and black beans on the side.
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.