fish tacos

Hello everyone!! SO sorry for the crazy long hiatus since my last post, but things have been a little hectic since preparing to leave and actually flying all the way across the world to Australia! I’m here as an exchange student at the University of New South Wales in Sydney and everything has been amazing so far! While these next few posts will be catching up with things I made while still at home, the next 5 months will be filled with meals I make and eat here. I hope for this to become a photo journal of sorts for all of my culinary adventures in Australia. Please continue to check in, and you can try to live vicariously through me!

Okay, enough with the talking and on to the delicious fish tacos! This dinner came about because I happen to LOVE fish tacos, but can never seem to get them on the east coast just the way I like them. There is a place in Malibu where my friend Amber and I frequent every year that has the best fish tacos, so they were the inspiration for this meal. I tried to incorporate all of my favorite elements, which made for a nice assortment of toppings and dressings to keep your taste buds guessing.

Fish Tacos with Salsa Verde, Radish Salad, and a Spicy Yogurt Sauce

Adapted from Martha Stewart and a few other recipes

Ingredients (serves 4):

12 corn tortillas
4 skinless tilapia fillets (you can really use whatever fish you want: shrimp, sea bass, sole, etc)

Spice Rub:
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper

For Salsa Verde:
1 bunch fresh cilantro (roots and thick stems removed)
2 tablespoons fresh lime juice
2 tablespoons olive oil
Coarse salt and ground pepper

For Radish Salad:
2 tablespoons fresh lime juice
1 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced

For Spicy Yogurt Sauce:
fresh lime juice
½ cup yogurt
1 habenero chili (use a milder one if you wish)
½ teaspoon – crushed oregano
½ teaspoon – ground cumin
½ teaspoon – dried, crushed dill
½ teaspoon – ground cayenne chile
ground pepper to taste

Extras:
Sliced red cabbage
Guacamole

Directions:

1. Mix together the spice mix, and cover fillets of fish with it and place aside, letting the flavors marinate.

2. To make the salsa verde: In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

3. To make the radish salad: In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.

4. To make the spicy yogurt sauce: First mix the lime juice and yogurt, aiming for a slightly runny consistency.  Dice the chili as finely as possible and add it along with the remaining ingredients.  Watch out for the habeneros, they can knock your tongue for a loop.  You’re done.

5. To make the fish: Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, it was about 4 to 5 minutes for me; break up into chunks.

6. Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). If you have an electric stove, you can still toast the tortillas on the heat, just watch them carefully.

7. To assemble, fill tortillas with fish and then top with any or all of the delicious toppings you have made. Enjoy with a nice cold beer or some homemade margaritas!

Enjoy!!

3 responses to “fish tacos

  1. looks amazing!

  2. yum looks delicious. the Vietnamese spring rolls look good too!

  3. Pingback: Roundup: Favorite Summer Recipes

Let me know how the recipe turned out for you!