fish tacos

Tacos in every form are interesting and diverse enough to eat every night. Homemade corn tortillas, homemade tropical hot sauces, creamy avocado, crisp slaw, sour onions, sweet heat…my god, I’m spinning. These tacos are just one in our repertoire, but certainly, one worth devouring.   

Serves 2 starving people / about 10 small tacos

Ingredients:

1 serving of corn tortillas

1 avocado thinly sliced

1 serrano chili thinly sliced

cilantro

olive oil

Pickled Red Onions

The Bearded Urbanite’s Pineapple Habanero Hot Sauce

For the Fish:

12 oz fresh fish (we used mahi mahi here)

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp cayenne 

1/2 tsp chilli powder 

1 tsp salt

olive oil

For the Slaw:

1/2 small head of cabbage, shredded

juice of 1 lime

zest of 1 lime

1 tbs agave 

1 tbs olive oil

salt

For the Crema:

4 oz sour cream

zest of 1 lime

1 tbs lime juice

salt

 

Steps:

Make the slaw. Cut the cabbage into thin shreds, and place in a large bowl. Add the lime zest, lime juice, and salt. Toss. Taste for seasoning. Cover and put in fridge until serving.

Make the crema. Combine ingredients in a bowl, and stir to mix. Cover and put in fridge until serving.

Heat a large skillet or griddle to medium-high heat. Mix the dry ingredients for the fish together. Pat fish dry. Coat the fish in the olive oil. Sprinkle the spice mix over the fish. Add olive oil to your skillet/griddle. When the olive oil starts to smoke, place your fish in the pan. Cook for 4 minutes a side (might vary depending on the fish you’re using) until fish is firm, but not overcooked. Remove the fish from the heat, and let it rest on the cutting board.

Assemble. We usually set up a big tacos assembly line for people to make their tacos as their hearts desire. Our tacos are typically… tortillas, then fish, then slaw, a few slices of avocado and serrano, then pickled red onions, and topped with crema, hot sauce, and cilantro! But feel free to mix and match, and create your own personalized bite! 

 

 

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