Fish Tacos

Don't be alarmed, I found ANOTHER Mexican recipe to blog on!  Alex and I eat Mexican a lot.  Normally we split a dish of either Tacos de Carne Asada or Fish Tacos.  I was excited to find this recipe in hopes that maybe we can save a little by eating at home more.

This was my first time making fish tacos.  They were great.  We were blessed to have my in-laws over for dinner.  They are so fun and we always have great conversation.  My mother-in-law (Susan) has never tried fish tacos before.  She said they just sounded wrong.  She was pleasantly surprised by how much she like them. She said she will definitely try them when she goes out to eat from now on.

This was taken at Thanksgiving.  

Pop (Alex's Grandpa), Susan (Mother-in-law), Alex, Me, Dakin (Father-in-law)

Tucker had to make an appearance too!

This was a very simple recipe to throw together and healthy too.  We served it with black beans (one can of black beans, one small onion chopped, one garlic clove chopped, 1 tbsp cilantro chopped, 1/4 tsp cayenne pepper, and salt to taste.  Combine all except the last three in a pot, bring to a boil and reduce heat to low until ready to serve, mix in last three ingredients before serving).

I was surprised to see the original author served these with flour tortillas.  Most places always serve fish tacos on corn tortillas.  This was our obvious choice due to being gluten free.

White Fish Tacos
Source:  Adapted from Annie's Eats
Servings: ~8 tacos

Ingredients:
For the fish:

• 2 tbsp. freshly squeezed lime juice (approximately 2 limes)
• 3 tbsp. extra virgin olive oil, divided
• 3 tbsp. cilantro minced
• 1/4 tsp. cumin
• 2 cloves garlic minced
• 1 lb. white fish (we used tilapia, but halibut, cod etc. would be fine)
• Salt

For the cilantro cream sauce:

• Juice of 1 lime
• 2 tbsp. cilantro minced
• 6 oz. of sour cream (or nonfat greek yogurt)
• 1 clove garlic, minced
• pepper to taste

For toppings:

• Cherry tomatoes sliced (we omitted this because my picky husband can't stand them)
• Green onions chopped
• Red cabbage, shredded
• Cilantro, minced
• Serve on corn tortillas (or flour)

Directions:

Combine the lime juice, 2 tbsp. of the olive oil, cilantro, cumin, and garlic in a shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tbsp. olive oil in a large skillet over medium high heat.  Place the fish in the pan and cook without disturbing, 3 minutes.  Flip the fish and cook on the second side 3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite sized pieces with two forks.

I warmed the corn tortillas in a pan with a small amount of olive oil.  

Assemble tacos on corn tortillas with shredded fish, cilantro cream sauce, and additional toppings as desired.