Fish Tacos

By Wednesday, November 6, 2013

Taco MANIA!!!

Fish Tacos

Is it just me, or is there a taco phenomenon out there lately? Tacos are to 2013 as cupcakes were to 2010. Fad food.

And, obviously, I love it.

I am a bandwagon-jumper so I love a good fad. And, I can whole-heartedly jump on the taco train because this savoury-loving sista is way more into Mexican food than baked goods.

I mentioned a while ago that I finally tried El Camino in Ottawa (mind-blowing tacos, people – especially the fish ones) and then 2 Doors Down in my hometown of Halifax, where I also had tacos. Both mouth-wateringly delicious, in different ways. Basically, tacos are winning at life, because I will order them anywhere and everywhere.

Fish Tacos

According to my beloved Pinterest (which recently underwent an overhaul – too many pins so I had to get organized), I’ve had fish taco aspirations for years. This recipe is just the first of many I planning on trying. I working myself up to a devilishly-unhealthy beer-battered version, but this is much more healthy and easy.

Fish Tacos

Ingredients

1/4 cup sour cream
1 tablespoons lime juice
1 lime, cut into wedges
Salt & pepper, to taste
3 cups thinly shredded lettuce (or cabbage)
4 green onions, thinly sliced
1 jalapeno, seeded and minced
3 tablespoons olive oil
1 pound tilapia fillets (or other white fish)
8 tortillas
1/2 cup cilantro, chopped
Guacamole (optional)
Salsa (optional)

Directions

Combine sour cream and lime juice and generously season with salt and pepper. Halve the mixture and set aside. Mix lettuce, green onions and half minced jalapeno in a bowl with remaining sour cream dressing. In a large frying pan, heat oil and add remaining jalapeno. Sprinkle all fish with salt & pepper. Cook fish in pan until golden brown on both sides. If it breaks up, that's fine. Fill tortillas with slaw, fish and cilantro. Drizzle with reserved sour cream dressing and spritz with lime wedges.

El Camino on Urbanspoon

2 Doors Down Food + Wine on Urbanspoon

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