These are not your average fish tacos, I assure you. When folks think of fish tacos, they normally think of fried cod topped with coleslaw in a flour tortilla. And while I absolutely love that version of tacos, that's not what this is. This is a burst of fresh, herby flavor. It's so easy too--you literally blend a couple ingredients up, slather the fish in it, and bake it while you get your toppings and tortillas ready. (Always, always cook your tortillas. Warm them up in a pan for about 15 seconds each side and you'll wonder why you ever ate a tortilla straight out of the bag.)
I like my fish tacos with sour cream, and a good crunch of red onion. Of course, you need some fresh lime and cotjia or queso fresco. Can't have a taco without it! I honestly don't serve tacos with a lot of extras like rice or beans; I just want to shove as many tacos in my mouth as possible, so things like sides just get in the way. :)
Ingredients
2 lbs Cod / White Fish
1 bunch cilantro
1 jalapeno
¼ cup olive oil
3 cloves garlic
1 tablespoon of cumin
Juice of 2 limes
Salt and pepper to taste
8-10 corn tortillas, ½ red onion, chopped into small pieces, sour cream, lime, cotija, or any other toppings you love!
Method
Pre-heat oven to 375 degrees
In a blender or food processor, combine cilantro, olive oil, garlic, cumin, jalapeno, lime juice and ½ tbsp salt.
Combine until it’s the consistency of a runny paste.
Cover a sheet pan with aluminum foil. Leave enough on the sides to create a foil pouch around the fish. Grease with olive oil or oil spray.
Put fish on aluminum foil and cover with cilantro/olive oil mixture. Fold over the foil to create a pouch, and bake for 18-20 minutes, depending on how thick the filets are. When the filets are done cooking, break the pieces of fish into large chunks to serve.
Assemble your tacos!
Kommentare