tacos de pescados
I realized that we’re “running” the risk of this turning into some sort of athletic blog (which if you know us, you might find hilariously ironic) with all this talk of 5Ks and 10Ks and training schedules, so I decided it was high time I did something that was completely non-athletic: get back in the kitchen.
I knew I wanted to cook dinner last night, I just wasn’t sure what I wanted to cook. I wasn’t really in the mood to flip through my cookbooks (although usually I love nothing more than pulling them all off the shelf and leafing through until I find the perfect meal!) so I went to my other favorite place for recipes: www.Epicurious.com and clicked on “Easy Dinners.” I scrolled down a few and found a recipe for Lime Fish Tacos which looked amazing, but was a little more time-consuming than I wanted. So I searched the site for simply “Fish Tacos” and found the recipe you’ll find if you click on this link and then modified it a bit to end up with the recipe you see posted below. And if I do say so myself, they were amazing. And healthy. And quick. And inexpensive. All the things this girl likes and thinks you’ll like too. Enjoy!
- 1/4 cup olive oil
- 3/4 teaspoons ancho chile powder
- 3/4 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 2 oz of diced jalapeno (i bought a 4oz can for 79 cents and used half the can)
- 1/2 pound flaky white fish cut into 4 pieces. (I used Grouper and it was amazing! Mahi Mahi and Cod are also good choices.)
- 6 fresh corn tortillas
- 1 fresh avocado, diced
- Fresh Tomato Salsa (get the salsa from the refrigerated section at your grocery store or make your own. Please don’t buy the kind in the jar from the chip aisle!!)
- 1 lime, cut into quarters
- 1/3 cup shredded cheddar jack cheese
Marinate the Fish
Pour the olive oil into a measuring cup and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish in a small bowl and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the salsa and diced avocado and shredded cheese.
Garnish with lime wedges and cilantro sprigs. Serve with black beans or corn.
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category.
The fish can be made up to a day in advance. When re-heating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.
So excited to have put another X by my cooking goal, and in such a yummy way! This recipe was great because it only took 25 minutes of prep time and 6 minutes of cook time! It serves 2 (Was a PERFECT portion for husband and I) but could be easily multiplied to serve however many folks you needed it to! You should try it. Tonight. 🙂