Savory: Fish Tacos

Fish tacos have very trendy here on the east coast.  The first time I tried them was more than a decade ago out in San Diego, visiting family and and soaking up the local culture.  We were out Coronado, walking off our jet lag and looking for dinner.  We passed a local dive and I was sure that in my state I had read the sign incorrectly but sure enough, fish tacos were on the menu...and they were fabulous.  Simply cooked fish in a spicy sauce, crisp slaw, fresh tortillas - what a revelation.

These tasty SoCal transfers are easy to make, endlessly versatile, and delicious.  The below recipe calls for tilapia but any firm white fish works - try on red snapper, cod, whatever suits your fancy.  Change up flour tortillas with corn.  Swap sour creme with crema or yogurt.  Go nuts with the spices, or even better...add nuts!  There are no rules and everything just seems to work. So have fun, enjoy your summer, and as always, enjoy every bite.

Ingredients:

Fish tacos

• 1 lb tilpia fillets
• 1/2 cup grape seed oil
• juice from 1 freshly squeezed lime
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp minced garlic
• Salt, to taste

Slaw

• 1 savoy cabbage, shredded
• 1/4 cup cider vinegar
• juice from 2 freshly squeezed limes
• 1/2 cup chopped cilantro
• 1 small red onion, chopped
• salt and pepper

Smokey Sauce

• 1 cup sour cream
• 1 freshly squeezed lime
• 1/4 cup chopped cilantro
• 1 tsp chipotle chili powder or to taste
• salt and pepper

Method:

1. Preheat oven to 400 degrees. Cut tilapia fillets into 8th s.  Combine spices, lime juice, and oil together and then add fish.  Marinate in refrigerator for 15 minutes.  
2. While fish is marinating, combine all slaw ingredients together and place in bowl. Toss.  
3. Combine smokey sauce ingredients in a small bowl.  Let the chipotle bloom for at least 10 minutes.  
4. Place fish sticks on a lined baking sheet and into the oven.  Cook for 10 minutes or until white and flaky.  
5. Serve with warm flour tortillas.