Fish Tacos

To assemble you’ll need on the table
Cooked and flaked fish, yogurt lime sauce, fresh salsa (mild and/or hot), fresh mango salsa, Mexican rice, sliced lime wedges, chopped cilantro, diced red bell peppers, shredded red cabbage, diced tomatoes, diced avocado, diced jalapenos, shredded cheese, and warmed small flour and/or corn tortillas.  Sounds daunting but it’s not that much work and they sure are good!
Fish
  • I use Tilapia most of the time.  Any white flaky fish will do though.  Can marinate it for 30 minutes in lime, tequila, cumin, and a touch of oil but honestly once it’s on a fully loaded taco I’m not sure if you can taste the marinade at all.  Gently pan-fry the fish in some butter, let rest a few minutes and then flake it into a serving bowl.  I usually pull tilapia off the heat at roughly 130 degrees.  It should flake easy.
Yogurt lime sauce
  • ¾ cup yogurt
  • ¼ cup mayo
  • ½ t each of mexican or normal oregano, ground cumin, smashed dill seeds
  • ¼ cayenne (optional)
  • lime
  • Mix everything together, using enough lime to thin out the mixture and give it a good tart flavor.  Probably 1 to 2 limes total.
Fresh Salsa
  • large can of diced or crushed tomatoes (≈28oz) pulsed in a food processor with garlic, onion, roasted green chillies, chipotle peppers, cilantro, cumin, salt, lime.  It’s all to taste.  I often roast the onion and garlic in our toaster oven.  To make hot and mild versions leave the spicy stuff out, pulse and pull out half of the mixture, add in the chillies to the 2nd batch and pulse again.
Mango Salsa
  • Diced mango with cilantro, cumin, salt, lime.  Can add a small amount of diced fresh tomato for color.
Mexican Rice
Category:  Southwest/Mexican                                                                                                                     Modified 2/27/13