(Updated June 3, 2013 — Added Photo)
Okay, so a month or so ago I searched high and low for a really good fish taco recipe. As usual, I ended up with my very own recipe based on things I saw in lots of recipes that looked good. I’ve made these twice and they are by far the most authentic tasting fish tacos I’ve ever made…and they’re healthier than some of the other recipes.
I use a couple of short cuts in my tacos because I am lucky enough to live near a Trader Joe’s. Here’s what I use from Trader Joe’s:
- Shredded Cabbage
- Fresh Salsa (Pico de Gallo-ish)
- Frozen Cod Pieces (These are cheaper than the fillets, but they’re frozen, so if you want fresh fish adjust your shopping list)
Yes, I said Cod Pieces.
The first time I made these I used Cod, and then the second time I used Tilapia. Both were good, but my favorite was Cod.
You’ll be making two things in prep for the tacos, The Sauce and The Fish Marinade.
The Marinade: Mix together the following ingredients and then rub them on the fish, covering all surfaces. Allow this to sit in the fridge for around 4 hours, although at least 2 hours should do.
- 1/4 cup olive oil
- 1 & 1/2 teaspoon chile powder
- 1 teaspoon cumin
- 1 or 2 tablespoons of miced garlic, depending on your preference
- Pinch of salt
- 1/4 teaspoon pepper
The Sauce: Make this when you make the marinade so that it can sit for awhile and the flavors combine. Combine all ingredients and mix well.
- 1 & 1/2 cup plain greek yogurt (you can replace some of this with mayo and/or sour cream)
- 1/2 cup minced cilantro
- juice & zest from 1 large or two small limes
I am a charcoal griller. So, I place the pieces of fish into a grill pan with holes and cook them for around 7-10 minutes (till they’re flakey and white, not translucent). You may also broil or bake the fish. After cooking, chop the fish up.
While the fish is cooking, place corn tortillas wrapped in foil on the grill, or in the oven to warm them up.
Assemble the tacos layered as follows:
- Yogurt Sauce
- Hot Sauce of your choice such as Tapatio or Cholula. My favorite is Chipotle Cholula.
- Lime wedges to squeeze over the top, before folding
There you have it! If you choose to make these, please feel free to take photos and leave your feedback below, including any twists you tried.
I hope you enjoy this recipe!