Beach side fish tacos
If you know me — or if you’ve visited this blog before, even once — you probably know that I will eat or make any recipe that has the word “taco” or “burrito” or “enchilada” in the title. Mexican food is my absolute favorite and has been ever since I could stick a frozen burrito into the microwave.
Happily for me (and luckily for my husband!), my palette has matured past frozen burritos and I spend enormous amounts of time in the kitchen preparing my own healthy and delicious spins on Mexican cuisine.
We’ve been eating a lot of fish lately — probably 3-4 times per week. The omega 3 fatty acids is in our little ocean loving buddies are so good for your heart and brain that it’s important to eat at least a couple times per week. But I find plain old fried/baked/grilled fish with a side salad to get boring after awhile — so hey, why not stick it in a taco and serve with a side of margarita? ;)
Ingredients (serves 2)
For the fish:
- White fish (tilapia, cod or snapper are my most frequent fishies) – aim for two fillets per person
- 2 tbsp olive oil
- a good handful of cilantro
- 2 cloves garlic
- one lime, juiced
- sea salt
For the guacamole:
- an avocado
- half a lime, juiced
- 1 clove of garlic, minced
- 1/4 cup of red onion, finely chopped
- sea salt
- red pepper flakes (for some kick)
For the salsa:
You’ll also need whole grain whole wheat tortillas (I like the small ones for this dish) and spinach or shredded cabbage.
Prepare your fish first. Put them in a dish while you make the marinade. Add the oil, cilantro, garlic, lime juice and sea salt together – I like to smash it all together in a mortar and pestle to get the flavours popping and mixing together nicely. Once it’s combined and smelling amazing, pour it over the fish, making sure to rub it into both sides. Set aside.
Make your guacamole. Put the green flesh of the avocado into a bowl and mash it with a fork or potato masher. Add the lime juice, garlic, onion, sea salt and red pepper flakes, and mix together. Taste test with a tortilla chip… mmm! Set aside.
Guacamole – a Mexican night staple
Make the salsa in advance as well, so it’s ready to go when your fish is done.
Heat a skillet (or two, depending on the amount of fish) on medium heat. Add your fish and pour any remaining marinade over it. Cook until the fish is opaque and flakes easily with a fork — about a few minutes on each side.
Fry the fish until nice and flaky
Warm your tortillas in a skillet (or the microwave, who are we kidding?) and put the spinach or cabbage down first, place a piece of fish on top and then add your guacamole and salsa. Serve with an icy cold margarita and you’re ready to dream of the beach!
[PS. Please forgive the bad quality of the photos – they’re taken with my iPhone, and I won’t be doing that again!]